Friday, February 24, 2017
Québec is the snuggling capital of Canada. There is something about our crisp winter air that naturally brings people closer together. Or, maybe it has something to do with our hot chocolate? Hot chocolate is like snuggles in a cup, which suddenly makes everything feel right. I’ve tried every single cup available in town in order to come up with these 5 delicious hot chocolates.
1 Auberge Saint-AntoineA lavish cup of chocolate
Auberge Saint-Antoine's Café-Bar Artéfact showcases an exciting hot chocolate recipe. Served in an authentic French chocolatière, this year’s concoction is made from 70.5 % Belgium chocolate and pure cacao paste: a lavish cup of hot chocolate. Served with vanilla butter cookies and speculoos, you’ll quickly understand that dipping is mandatory! A hearty portion best enjoyed as a family while sitting next to the fireplace.
2 Gaël Vidricaire PâtisseriesFrench-inspired delicacy
France’s sweet and refined pastry traditions inspire chef Gaël Vidricaire’s creations. Among her selection of cakes, delicate éclairs and Madeleines is a generous cloudlike cup of hot chocolate graced with Chantilly cream. This velvety, sweet-smelling cup of chocolate has quickly become my favourite cocoa-filled rendezvous in Québec.
3 Érico chocolaterie pâtisserieA chocolate museum
Erico is a one-stop shop for anything made from cocoa beans. It features a chocolate museum, as well as the city’s most thrilling selection of hot chocolates. I always have a hard time picking, but always end up with the Aztec blend because of its extra warming cinnamon, nutmeg and chili pepper kick. For those who enjoy intense flavours, don't miss the Espresso hot chocolate.
4 Nektar CaféologueThe trendy cup
Simple pleasures are often the most exciting ones. Nektar’s recipe is easy: 60% deZaan chocolate, pure cacao powder, sugar and milk (including lactose-free options like soy or almond milk). Both Nektar locations offer a quiet café environment with free Wi-Fi and a wide selection of coffees from Third Wave roasters. Dare to have the mochachino!
5 Le Cochon DingueCanada’s chocolate history in a cup
Not too sweet, nor too hearty, the Cochon Dingue restaurants à l’ancienne recipe is filled with Canada’s rich, chocolate-making history. Made from one part milk, one part cream and steamed to order, this cup shines with 64% dark cacao pellets from Canada’s famous Laura Secord chocolate.
About Allison Van Rassel
Journalist, columnist and blogger, Allison is passionate about Québec City’s culinary culture. Curious and aware of the latest culinary trends, Allison makes the region’s foodie culture shine bright.