Hot Chocolate (Paperback)

~ (Author) "Just as American consumers have begun to enjoy more extravagant wines, beers, and coffees, so, too, are we beginning to appreciate the pleasures of real..." (more)
Key Phrases: basic whipped cream, percent cacao, cinnamon quill, New York, Scharffen Berger, Cherry-Chocolate Ricotta Beignet (more...)

Editorial Reviews

Product Description

Chocoholics rejoice! If you thought there was only one way to make hot chocolate, then a sublime world awaits. In HOT CHOCOLATE, the first book to come out of the growing trend of haute chocolate consumption, preeminent chocolatiers from around the world contribute more than 60 recipes, including concoctions like Lavender-Pistachio Hot Chocolate; Maple-Whiskey Hot Chocolate Toddy; Nutella Hot Chocolate; Malted Milkball Hot Chocolate; and the famous Frrrozen Hot Chocolate from Manhattan’s Serendipity 3. Food writer Michael Turback suggests adding rosebuds or cayenne, frothing with a Mexican molinillo, or adding dollops of schlagobers (Viennese whipped cream), and includes ingredient and tool resources as well as a fascinating account of the history of liquid chocolates.

From the Publisher

More than 60 different recipes for hot chocolate accompanied by ordering resources and 16 full-color photos.

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Product Details

• Paperback: 160 pages
• Publisher: Ten Speed Press (September 1, 2005)
• Language: English
• ISBN-10: 1580087086
• ISBN-13: 978-1580087087
• Product Dimensions: 6.3 x 6.3 x 0.6 inches
• Shipping Weight: 8.8 ounces (View shipping rates and policies)
• Average Customer Review: 3.9 out of 5 stars  See all reviews (9 customer reviews)
• Amazon.com Sales Rank: #91,893 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

28 of 28 people found the following review helpful:

5.0 out of 5 stars very pleasant surprise, November 8, 2005

By	B. Hoffman (Oakland, CA) - See all my reviews (REAL NAME)

A few weeks ago I stumbled upon this little book in a used bookstore (surprisingly, since it's brand new). I normally avoid these cutesy, tiny, single subject cookbooks but having just come from a chocolate cafe where I ordered a lovely european hot chocolate, i decided the fates were sending a sign. i'm glad i gave it a chance, since its a much more thorough and thoughtfully executed then the usual mini-book. the book is a fun, nicely styled and inexpensive guide to hot chocolate with extremely reliable and surprisingly diverse recipes ranging from the traditional american hot cocoa and various viscous european varieties (spanish, italian, viennese) to the familiar variations for any foodie (such as white hot chocolate and mexican spiced hot chocolate) as well as the novel (e.g. lavender pistachio, ginger caramel), kid friendly (e.g., nutella, malted milk), winter cocktail party (brown russian, chocolate hot toddy) and exotic (more-dessert-than-drink black bottom hot chocolate, a traditional columbian hot chocolate with chunks of fresh cheese floating like our marshmallows). There are a few recipes for accompaniments like churros and cacao nib cookies as well as more traditional accouturements like flavored whipped cream and marshmallows. Most of the 60 recipes come from pastry chefs, chocolate shops and cafes (including luminaries like scharffenberger's cafe cacao, katrina markoff, pat coston, joanne chang) which adds considerably to the diversity of styles and flavors-- you're not just getting a sample of one person's palate. Of course, the recipes are all relatively small variations on a set of very basic and easy to execute themes, but the decided ease of preparing hot chocolate means even the busiest person with the poorest culinary skills can make good use of the book while its variety and whimsy ensures that the most jaded choco-phile will also find new inspiration. There are also a number of good general tips and hints in the book for more general experimentation (e.g. hot chocolate becomes more velvety if prepared in advance and then reheated, a pinch of salt adds depth of flavor, adding some sucanat or brown sugar is an easy way to add a caramel flavor) though I do wish the book had a slightly longer general guide/discussion that synthesized the best tips buried in recipes. Overall, highly recommended; a perfect small treat for yourself or someone else.

22 of 23 people found the following review helpful:

5.0 out of 5 stars True hot chocolate delight, September 13, 2006

By	H. Grove "owling6683" (Maryland, USA) - See all my reviews (TOP 100 REVIEWER)    (REAL NAME)

This is a fairly small and unassuming cookbook, but it has an elegant flair to it. It includes notes on ingredients, tools, and techniques, including hints for blending the flavors and creating a creamy cup of hot chocolate. One of the problems I've had with hot chocolate in the past is that unlike cocoa, chocolate doesn't always dissolve as thoroughly or easily. However, with the techniques in this book it works beautifully. I've never had hot chocolate that was so smooth and delectable.

The recipes are organized in chapters by type of recipe. First you'll find recipes that reflect the historical origins of chocolate, or "Ancestral Hot Chocolates." These tend to involve spices, including a "Hellfire Hot Chocolate" that includes both allspice and cayenne! The next chapter is one of European classics, including a white hot chocolate that is my favorite recipe in this cookbook.

A chapter of modern variations on hot chocolate includes some of the truly adventuresome and odd recipes in this cookbook, such as Tarragon and Black Pepper Hot Chocolate(!) and Bay Leaf-Infused Hot Chocolate. It also includes a few flavors reminiscent of modern candy trends, such as caramel, peppermint or peanut butter.

"Adults Only" hot chocolates include alcohol, and there's also a chapter of "nostalgic" recipes, including cold recipes, a Hot Chocolate Eggnog recipe, and even a fondue. The final chapter, one of hot chocolate pairings, presents recipes for various sides to include with hot chocolate. For instance, S'Mores Hot Chocolate with Graham Crackers (and yes, there's a recipe for homemade graham crackers!).

There are only a few mild concerns one might have regarding this cookbook, I believe. After all, the quality of the recipes seems exquisite. First, many people simply aren't adventurous enough to try many of the recipes in this cookbook. Second, these are most definitely not lightweight recipes--many of them involve plenty of heavy cream, although you can find a decent selection that at least use whole milk instead; thus, if you're watching your weight, you may want to save these recipes for rare special occasions. And finally, some of these recipes are so insanely rich that we couldn't drink them as-is. Let me clarify--this is not a reason to avoid making some of the recipes; it didn't render them inedible. It simply turned them into what we preferred to think of as hot chocolate concentrate!

15 of 15 people found the following review helpful:

5.0 out of 5 stars Chocolate lovers, listen up !, October 5, 2005

By	Mary Lou Heiss "www.teatrekker.com" (Northampton, Ma) - See all my reviews

This nicely designed little book has a big heart, and will make a terrific stocking stuffer! Author Michael Turback gives us 60 delicious recipes culled from chocolatiers, pastry chefs, and restaurateurs, and they are clever recipes indeed. From classically rich to spicy and zippy, this book covers perhaps all of the known variations of hot chocolate in the universe! My favorite? It's a toss-up between Caramel Hot Chocolate on page 54 and the Hungarian Heat on page 43. But with such a mouth-watering selection of recipes, tomorrow I may change my mind.