Carette Paris Hot Chocolate Recipe

I finally cracked the recipe for Carette Hot Chocolate that Parisian pastry chefs have been quietly perfecting.

I still remember my first taste of Carette Paris hot chocolate and how odd it felt to be both shocked and strangely satisfied. I used whole milk and good high quality dark chocolate and it somehow read like a secret note from a Paris cafe.

There is a heaviness to it that makes other drinks seem thin, and you keep wondering what tiny twist made it so memorably bold. People call it Paris Hot Cocoa for good reason, but the real pull is that neat, slightly addictive edge it has.

I don’t claim perfection, just… obsession.

Ingredients

• whole milk provides calcium, protein and creamy mouthfeel, tastes slightly sweet.
• heavy cream boosts richness and fat, makes texture silkier and more indulgent.
• dark chocolate gives intense cocoa taste, antioxidants, some fibre and little sugar.
• Dutch cocoa lends extra chocolate depth, a bit dry, adds colour and bitterness.
• sugar sweetens instantly, adds carbs and quick energy, but can overpower cacao.
• cornstarch thickens smoothly, gives heavier texture and mouth coating, no extra flavor.
• sea salt lifts chocolate flavor, balances sweetness and enhances aroma, very little sodium.
• vanilla rounds flavors with warm aroma, adds subtle sweetness and aromatic depth.

Ingredient Quantities

• 300 ml whole milk
• 40 ml heavy cream
• 70 g high quality dark chocolate 72 to 78% cocoa chopped
• 1 tbsp unsweetened Dutch process cocoa powder
• 1 tbsp granulated sugar or to taste
• 1/2 tsp cornstarch optional for extra thick texture
• pinch fine sea salt
• 1/4 tsp vanilla extract optional

How to Make this

1. Finely chop the 70 g dark chocolate and set aside, warm your serving cups with hot water if you like so the drink stays hot longer.

2. If using cornstarch, mix 1/2 tsp cornstarch with about 1 tbsp cold milk to make a smooth slurry, no lumps.

3. In a small saucepan combine 300 ml whole milk, 40 ml heavy cream, 1 tbsp Dutch process cocoa powder, 1 tbsp sugar and a pinch of sea salt. Whisk to blend the cocoa and sugar into the milk.

4. Heat the milk mixture over medium low heat, whisking often, until it is steaming and small bubbles appear at the edges but do not let it boil. Keep an eye, milk scalds fast.

5. Whisk in the cornstarch slurry now if using, keep stirring and let it simmer very gently for 1 to 2 minutes until it slightly thickens.

6. Remove the pan from heat, immediately add the chopped chocolate and 1/4 tsp vanilla extract if using, stir until the chocolate is fully melted and the drink is glossy and smooth. If it looks grainy put it back on very low heat and whisk until smooth.

7. Taste and adjust sweetness, if it’s too thick thin with a little warm milk, too thin simmer a bit longer or add a few more chopped chocolate pieces to melt in. For the silkiest texture strain through a fine mesh sieve into a jug.

8. Pour into warmed cups and serve right away, top with whipped cream or a dusting of cocoa if you want, enjoy the rich, intense Carette style hot chocolate.

Equipment Needed

1. Small saucepan, for heating the milk and cream.
2. Whisk (or fork if your lazy), to blend the cocoa, sugar and smooth the slurry.
3. Small bowl, to mix the cornstarch slurry and hold the chopped chocolate.
4. Sharp knife and cutting board, to finely chop the 70 g dark chocolate.
5. Kitchen scale or measuring cups and spoons, to measure milk, cream, cocoa, sugar and cornstarch.
6. Heatproof jug or pitcher, to hold and pour the finished drink and make straining easier.
7. Fine mesh sieve, for the silkiest texture when you strain out any bits.
8. Heatproof spatula or wooden spoon, for stirring and scraping the pan while melting.

FAQ

Carette Paris Hot Chocolate Recipe Substitutions and Variations

• Whole milk 300 ml: swap with 300 ml oat milk for a dairy free, creamy cup; for a richer, more classic mouthfeel use 250 ml whole milk plus 50 ml heavy cream instead.
• Heavy cream 40 ml: use 40 ml half and half, or mimic it by stirring 30 ml whole milk with 10 ml melted butter if you dont have cream on hand.
• Dark chocolate 70 g 72 to 78%: if you only have 60 to 70% dark use the same weight and cut the added sugar by about 1 tbsp; if using unsweetened baking chocolate add 10 to 15 g sugar, or replace with 45 g unsweetened cocoa powder plus 25 g butter to approximate the chocolate mass.
• 1/2 tsp cornstarch for extra thickness: swap 1 to 1 with arrowroot powder or tapioca starch, dissolve it in a little cold milk before whisking in; and if you need to swap the Dutch process cocoa use natural cocoa but expect a slightly brighter, more acidic chocolate note.

Pro Tips

– Chop the chocolate really fine and let the pot sit off the heat for a minute after you take it off the stove so the residual heat melts it slowly. If it still looks grainy, blitz it briefly with an immersion blender or put it back on the lowest heat and whisk hard until glossy. Trust me, that little extra emulsifying step makes it feel like velvet.

– Heat the milk slowly and keep stirring, dont let it ever reach a rolling boil. Watch for tiny bubbles at the edges and steam, thats the sweet spot. If a skin forms, skim it off or whisk it back in quickly, otherwise the texture gets weird.

– If you want extra thickness without adding more chocolate, dissolve the cornstarch into a cold spoonful of milk first and add it gradually while whisking. Make sure its lump free or youll get specks. For ultra silk strain through a fine sieve and use a warm jug so it stays smooth when you pour.

– Taste as you go, a pinch of salt makes the chocolate pop so dont skip it. Adjust sugar slowly, a touch of espresso or orange zest can lift the flavor if it feels too flat. And warm your cups with hot water so the drink stays hot longer, people appreciate that little touch.