Hot Chocolate Meets Haute Cuisine
The drink menu of Fireside Lounge offers many ways to warm up after a day on the slopes, with options ranging from a cup of mulled apple cider to a snifter of cognac. Another choice, found exclusively at Four Seasons Resort Vail, is Executive Chef’s Jason Harrison decadent take on hot chocolate, known as “Haut Chocolat.”
Deep mahogany in colour and piping hot, a small cup of Haut Chocolat stands in stark contrast to Vail’s vast stretches of cold, white powder. Yet it is equally as memorable. Haut Chocolat arrives in a traditional French hot chocolate pot, presented on a silver tray. Made with Valrhona chocolate and steamed milk, it is churned tableside, allowing you to enjoy the drink at its richest and thickest.
Watch as it’s poured into a cup containing homemade chocolate marshmallows and topped by a dark chocolate lattice. As it all melts, the smooth and elastic texture of Haut Chocolate becomes creamier. Intensify the experience further with a spoonful or two of chocolate shavings. If you prefer it a little less rich, add a touch of cream, served on the side.
A snowcap of fresh whipped cream completes the recipe. Your journey, however, is just beginning, as you breathe in deeply the aromatic delights of Haut Chocolat. A first sip is followed by contemplation, relaxation and ultimately, pure warmth.
