Synopses & Reviews
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, these luxurious concoctions range from ancient Latin American originals and European café classics to comforting childhood treats, cocktails spiked just for adults, and imaginative modern variations for the hip chocoholic of any age. With recipes from Vosges Haut-Chocolat, Serendipity 3, Citizen Cake, Fran's Chocolates, Scharffen Berger Chocolate, and many more. 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.
Hot chocolate is not just a childrenand#8217;s drink anymore: In recent years it has become a connoisseurand#8217;s beverage served in trendy coffeehouses and appearing on upscale restaurant dessert menus. What many people think of as hot chocolate, however, is really hot cocoaand#8212;a little chocolate flavor with a lot of hot milk. In Hot Chocolate, Fred Thompson offers 50 recipes for serious hot chocolate, made with high-quality milk, dark, or white chocolate; whole milk, skim milk, cream, water, or milk alternatives; and a variety of flavorings, such as peppermint, orange, cinnamon, coffee, liqueurs, peanut butter, and raspberryand#8212;even chai tea! The book provides a fascinating history of hot chocolate and lots of useful tips on how to make fabulous hot chocolate, which kinds of chocolate to use, and how to garnish the drinks, plus bonus recipes for homemade marshmallows and perfect whipped cream. There is also a chapter on preparing high-quality homemade hot chocolate mixes that can be given as gifts. With stylish full-color photos showcasing sumptuous variety, the IACP award-nominated Hot Chocolate is a great gift for anyone who loves chocolate.
About the Author
Fred Thompson is a writer and food stylist who divides his time between Raleigh, North Carolina, and New York City. His career has taken him to the North, but Thompson remains true to his Southern roots, holding fast to his accent and love of all things Southernand#8212;especially food. Thompson trained at the Culinary Institute of America and became involved in print and television advertising before starting his own catering business in Raleigh, which he ran from 1988 to 1994. Today, Thompson works as a freelance food stylist, cooking instructor, and food, wine, and travel writer, and runs his own product- and recipe-development business. Thompson has written several cookbooks, including Iced Tea, Lemonade, Crazy for Crab, Barbecue Nation, and Hot Chocolate. Thompson publishes Edible Piedmont magazine, which focuses on food in the Piedmont area of North Carolina, with his wife, Belinda Ellis, who serves as the magazineand#8217;s editor. He has been featured on NPR, and is a spokesperson for Lipton Cold Brew. Thompson writes and#8220;The Weekend Gourmet,and#8221; a bi-weekly column in The Raleigh News and Observer. His work has appeared in Family Circle, Wine and Spirits, Fine Cooking, and Every Day with Rachael Ray. Thompson is also a member of the International Association of Culinary Professionals and the Southern Foodways Alliance.
Table of Contents
Acknowledgments . . . . . . . . vii
Introduction . . . . . . . . viii
Chocologue Ingredients, Tools, and Techniques . . . . . . . . 1
Sources and Origins Ancestral Hot Chocolates . . . . . . . . 13
Brave Old World European Classics . . . . . . . . 25
Haute Chocolate Modern Variations . . . . . . . . 36
For Adults Only Spiked Hot Chocolates . . . . . . . . 62
Second Childhood Nostalgic Hot Chocolates . . . . . . . . 85
Convivial Companions Hot Chocolate Pairings . . . . . . . . 105
Resources . . . . . . . . 138
Index . . . . . . . . 145