Chocolate is a very popular beverage in France, and many people have a cup of chocolate in the morning for breakfast; and it is also frequently drunk in the afternoon instead of tea.
Whether made with milk or water, chocolate should never boil. The French method is as follows: Just under 2 ozs. of chocolate to a full breakfast cup of liquid, whether milk or water. Break the chocolate tablets in pieces, put them in a small saucepan, with a little of the boiling liquid, and set on the side of the stove or on a very low fire for a few minutes till the chocolate begins to dissolve. Then remove from the fire, and with a whisk or a wooden spoon, work to a smooth paste, free from lumps. Then add a little more of the boiling liquid, mix well, and add the remaining milk or water. Beat vigorously for 1 or 2 minutes, so as to make the mixture frothy, and serve at once.