Share 'Deep Insights Needed: Hot Chocolate'

I recently returned from 6 months in Paris, spending a great deal of time with the chocolate and pastry kings. Whether I was talking with Jacques Genin about his work, nudging Pierre Cluizel to try some new ideas at his new chocolate concept store, or just enjoying some Jean-Paul Hévin pieces, the one thing in the back of my mind was . . . their hot chocolate.   They each do great things with the…