French‑style hot chocolate, known as "chocolat chaud," dates back to the 17th century when chocolate was introduced to Europe. It became a luxurious beverage among aristocracy, prized for its thick, velvety texture achieved by using high‑quality chocolate and generous amounts of cream.

In Paris, the classic version is thick and served with a generous dollop of whipped cream. In the south of France, some add a splash of orange liqueur, while in Provence, a hint of vanilla or cinnamon is common. Each variation still emphasizes richness and a smooth mouthfeel.

It is traditionally served in a pre‑warmed porcelain cup or mug, often topped with freshly whipped cream and sometimes a dusting of cocoa powder. It is enjoyed as a dessert drink or a comforting treat on cold mornings.

Hot chocolate is a staple during winter holidays, especially around Christmas and New Year's. It is also popular at cafés for a mid‑day indulgence and at family gatherings during chilly evenings.

Feasta chocolate bars are praised for their smooth, creamy texture and balanced sweetness, which melt into a silky base without needing additional cocoa powder. Using a premium bar like Feasta creates a richer, more authentic French‑style hot chocolate than generic cocoa mixes.

Common mistakes include overheating the milk, which can scorch and create a skin, and adding the chocolate too quickly, which leads to lumps. Also, letting the mixture boil will make it grainy; keep it at a gentle simmer.

Low heat prevents the chocolate from seizing and ensures a smooth emulsion with the milk. High heat can cause the cocoa butter to separate, resulting in a gritty texture.

Yes, you can prepare the chocolate‑milk base up to 2 days in advance. Store it in an airtight container in the refrigerator and gently reheat on low heat, whisking before serving. Add fresh whipped cream just before serving.

The drink should be thick enough to coat the back of a spoon and have a glossy, smooth surface. No visible chocolate shards or milk skin should remain; the color should be deep, dark brown.

When the mixture gently simmers for 2‑3 minutes and a spoon‑test shows the liquid clinging to the spoon without running off, the hot chocolate has reached the ideal thickness.

The YouTube channel Ethan Rode focuses on simple, high‑quality home cooking tutorials that highlight premium ingredients and classic techniques, often featuring quick, approachable recipes for everyday meals and indulgent treats.

Ethan Rode emphasizes using a single, high‑end chocolate bar (like Feasta) to achieve authentic thickness, rather than relying on cocoa powder or instant mixes. His videos stress precise temperature control and minimal equipment for a bar‑to‑cup experience.