Featuring 60 luxurious hot chocolate concoctions and pairings, ranging from ancient Latin American originals and European café classics to comforting childhood treats. No longer just a simple, syrupy sweet drink, today's hot chocolates are brimming with extraordinary flavors like cayenne, vanilla beans, Nutella, buttered rum, pistachios, wasabi, peanut butter, and malted milk balls. Featuring white chocolate foam, marshmallow cream, and frozen and fondue versions, the 60 recipes presented in Hot Chocolate are setting trends in haute chocolate consumption. Contributed by the world's preeminent chocolatiers, including Vosges Haut-Chocolat, Serendipity 3, Citizen Cake, Fran's Chocolates, Scharffen Berger Chocolate, and many more, these imaginative modern variations are for the hip chocoholic of any age. A cup of hot chocolate is twice as rich in antioxidants as a glass of red wine. And, some would say, is just as intoxicating.
One of the true delights and luxuries in life is a nice cup of hot chocolate on a cold night. I love this book because you can turn a simple cup of cocoa into a truly decadent treat with so many variations to try and none starting with "open the packet of hot cocoa"...all recipes are from scratch and the cup of goodness you get from making it from scratch is well worth your efforts. When the weather turns chilly, I go looking for this cookbook and enjoy trying yet another new version and delicious version of a cup of cocoa.
I've had this book for about 5 years now & have been able to whip up the majority of recipes therein. I have yet to come across a recipe that either my husband or I did not like. We purchased this book for Angelina's recipe from Rue de Rivoli and must admit that unless you drink their L'Africain on a regular basis, it will be difficult to tell the difference. While all of the recipes I've tried are very good, the L'Africain recipe is so perfect in my opinion that without it, I would have only awarded the book 4 stars instead of 5.
My sister had Angeline's hot chocolate in Paris, and said it was the best she's ever had. It was fun to come across the recipe in this book! Now I know the difference between hot chocolate (milk with real chocolate) and hot cocoa (milk with cocoa powder, with the cocoa butter (the good stuff) taken out), because Americans use the terms interchangeably. Lots of fancy recipes to try--although, I'm still happy with my powder-added-to-hot-water drink. I'll take anything with chocolate or cocoa in it!
I am in love with this book. I love hot chocolate, and this book is full of histories, recipes, and quotes from the past and the present. I just want to get lost in these recipes and never come out. I will be trying several of these this winter in lieu of settling for anything store bought from anywhere probably.
Tired of the gritty, sugary, beige beverage that passes for hot chocolate? It's well worth it to make your own, using complementary flavors and surprising ingredients. These recipes start with good-quality real chocolate. Then spices, liqueur, and dairy is added to create dessert-quality hot chocolate that appeals to sophisticated adult palates.
Even if you can't follow each recipe exactly, this book teaches you that making gourmet hot chocolate is as easy as using good-quality ingredients and some imagination.
This was an enjoyable and interesting book to read, or even just to skim through. Filled with various hot chocolate and dessert recipes, the book also incorporates the history of hot chocolate throughout the world, creating a history in every sip of hot chocolate.