Monthly Archives: December 2011

Episode 54: Hot Chocolate

Never promise hot chocolate and deliver hot cocoa, or you’ll be sorry. What’s the difference? Let’s spend some time together confusing the issue amid slurps of chocolaty goodness. Recipes: Laduree hot chocolate; Matthew’s hot cocoa.

LadurĂ©e Hot Chocolate and Matthew’s Hot Cocoa (recipes from Episode 54)



_We recommend a high-fat, natural (not Dutch-processed) cocoa powder such as Penzey’s or Scharffen-Berger._

2 tablespoons natural cocoa powder
2 tablespoons sugar
6 to 8 ounces whole milk, heated to just bubbling on the stove or in the microwave

Stir together the cocoa powder and sugar in a mug. Add a splash of milk and continue stirring until a thick paste forms. Continue adding milk and stirring until the cocoa is rich and well-blended, 6 ounces for extra-rich cocoa and 8 ounces for classic, mini-marshmallow-oriented cocoa.

Yield: 1 serving

Episode 53: Dark Chocolate

We found a list of chocolate tasting terms on the Internet, and we’re not afraid to use it. Prunes, ash, wax, coffee beans, smoker’s breath: this episode has it all! Plus: we speak French (poorly) a lot. Grab a bar of dark chocolate and join in.