Lesley Balla is the editor of Tasting Table LA, an email newsletter. She recommends the following places for hot chocolate:
Compartes
912 South Barrington Avenue
Los Angeles, CA 90049-5504
(310) 826-3380
Jin Patisserie
1202 Abbot Kinney Boulevard
Venice, CA 90291-3366
(310) 399-8801
ChocolateBox
714 Foothill Blvd
La Canada Fltrdg, CA 91011-3404
(818) 790-7918
There is also a Malibu location.
Intelligentsia
3922 West Sunset Boulevard
Los Angeles, CA 90029-2242
(323) 663-6173
There is also a Venice location.
Equator Cafe
22 Mills Place
Pasadena, CA 91105-1910
(626) 564-8656>
For marshmallows Lesley likes Little Flower Candy Co.'s Coffee Marshmallows.
Evan's C ioccolata D ensa
1 Tablespoon Cocoa Powder Brut (very dark)
1 Tablespoon fine Corn Flour (can use rice flour or cornstarch)
3-6 oz Chocolate of your choice
1-3 Tablespoons sugar (depending on how bitter the chocolate is and how sweet you like your drink)
1/2 cup water
1 cup Milk, Cream, or Half-and-Half
Pour the water into a small heavy saucepan. If your pan is light weight you will have burning on the bottom. Add the Cocoa Powder, Corn Flour, and half the chocolate to the water. Heat over moderate heat stirring with a small whisk or a fork with long tines. When the mixture is completely mixed in and lump free let it begin to bubble around the edges. Add the milk and whisk. Taste for sweetness and chocolatey-ness and adjust, adding additional chocolate and sugar to taste. Bring to a gentle simmer and continue to whisk until thickened. Pour into a cup and drink. Add a bit of espresso if you like or a shot of rum, or marshmallows, or whipped cream. Sit somewhere no one will bother you and sip slowly doing nothing else.
Music Break: Fickle Ghost by Psapp