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Tag: Celebrity Recipe Review

  • This “Legendary” Hot Chocolate Is 100x Better than Boxed Mix

    This “Legendary” Hot Chocolate Is 100x Better than Boxed Mix

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    A good mug of hot cocoa is about balance. It should be sweet, but not headache-inducing. It should be thicker than a glass of milk, but not so thick that you feel like you should be eating it with a spoon. Its chocolate flavor should be deep and rich, not one-dimensional.

    How to Make Jacques Torres’ Hot Cocoa

    To make Jacques Torres’ Legendary Hot Chocolate, start by bringing milk to a boil in a medium saucepan over medium-high heat. When the milk is just boiling, lower the heat to medium and whisk in 60% dark chocolate. When the chocolate has melted, add cornstarch and milk powder to the mixture and continue to whisk until the mixture is smooth and thick.

    That’s it! Divide the cocoa into mugs and garnish with whipped cream or marshmallows if you like.

    My Honest Review Jacques Torres’ Hot Cocoa

    This is the best hot cocoa I’ve had in years. It’s a simple recipe that uses unconventional ingredients to achieve an elevated take on a classic winter treat. Cornstarch thickens the mixture to achieve a silky smooth texture and milk powder adds extra creamy flavor without relying on half-and-half or heavy cream for either. 

    I tested six hot cocoa recipes for our showdown and despite many different combinations of ingredients and flavor profiles, this un-fussy recipe came out on top.

    If You’re Making Jacques Torres’ Hot Cocoa, a Few Tips 

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    Andrea Rivera Wawrzyn

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  • I Tried the Most Famous Hot Cocoa Recipe — And It's as Good as Promised

    I Tried the Most Famous Hot Cocoa Recipe — And It's as Good as Promised

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    4. The Hot Cocoa That’s Too Much Work: Giada De Laurentiis’ Triple Chocolate Hot Cocoa

    Overall rating: 3/10
    Get the recipe: Giada De Laurentiis’ Triple Chocolate Cocoa

    When I read the ingredient list for this one, I had high hopes. This recipe incorporates chocolate hazelnut spread in addition to dark chocolate, and is the only one to include a pinch of salt. A little bit of salt with your sweet is terrific! This is also the only recipe to lead with non-dairy milk. The curveball for me was the cocoa nibs, which don’t melt and seemed like a possibly problematic texture-add. This recipe uses the blender in addition to the stovetop, putting it squarely in a higher-lift category than every other recipe I tested. Still, I was hopeful it would yield a good cocoa with some added depth of flavor. 

    Before heating the milk on the stovetop you add dark chocolate chips, chocolate hazelnut spread, cocoa nibs, and salt to a blender. Once the milk is warm, you carefully pour it over the ingredients in the blender and allow them to sit for 30 seconds. Then everything is blended until smooth. Unfortunately, despite blending for over 3 minutes (well over the 30 seconds the recipe called for), I could not get the mixture totally smooth. The cocoa nibs remained stubbornly “nibby” and resulted in a gritty cocoa. 

    While blending heated milk and a few other ingredients is not necessarily a lot of work, it was noticeably more (and created more dishes to clean) than every other recipe I tested. Grittiness aside, the flavor of the cocoa was a tad on the bitter side and while the use of almond milk is great for non-dairy folks, the cocoa itself had a distinctly thinner texture than other cocoas I tested.

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    Andrea Rivera Wawrzyn

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  • We Tried 6 Ways of Cooking Mac & Cheese, and the Winner Swept Them All

    We Tried 6 Ways of Cooking Mac & Cheese, and the Winner Swept Them All

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    Ann Taylor Pittman

    Ann Taylor Pittman is an independent food writer and recipe developer. Prior to freelance life, she built a career of creating healthy recipes at Cooking Light magazine, where she worked for 20 years. She is the recipient of two James Beard Foundation Awards. Ann lives in Birmingham, Alabama, with her husband, their 15-year-old twin boys, one big dog, and one little dog.

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    Ann Taylor Pittman

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