"It's very simple, but I think we use the right blend of chocolate for it," said Chef Jean Claude Perennou of Cannelle Patisserie.
At Cannelle Patisserie in Jackson Heights, Chef Jean Claude Perennou makes his with milk chocolate, cocoa powder, and sugar.
He heats milk until it starts to boil and then mixes it all in.
"It's very rich, but not too rich," Perennou said.
It's steaming hot when you order it at the counter.
Not far away in Woodside is Aubergine Café, where Irishman Gary O'Neill calls on an American classic for his hot chocolate: Hershey's syrup.
"We put in about a soupspoon full of chocolate," O'Neill said.
His twist is oozing caramel, then a bit of steamed milk is added, it's mixed together and then topped off with more milk.
"It's not rocket science, but you just want to make it right," O'Neill said.
In Brooklyn, The Chocolate Room can spice things up with chili infused hot chocolate, but purists may prefer the classic version.
It contains Valrhona cocoa powder, 38% milk chocolate pieces by Guitar, plus milk infused with Madagascar vanilla.
Don't forget the homemade whipped cream.
"It's a great date, wine pairings with the chocolate," said Tyler Martin of The Roasting Plant.
Finally in the West Village, The Roasting Plant offers a11 kinds of coffee beans, and two hot chocolate options.
The basic uses Brooklyn made syrup, the other uses:
"We do gelato shakes in the summer, but in the winter, we do the same thing, but steam it so it's nice, thick, and rich, almost European drinking chocolate, it's delicious," Martin said.
Additional Information:
Cannelle Patisserie
75-59 31st Ave.
Jackson Heights, NY
(718) 565-6200
Aubergine Café
49-22 Skillman Ave.
Woodside, NY
(718) 899-1735
The Chocolate Room
http://www.thechocolateroombrooklyn.com/
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