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Hot Chocolate

For years I regarded hot chocolate as a warm childhood memory, long pushed aside for the bitter deliciousness that is my morning espresso. After two eye-opening hot chocolate experiences: a thick, sweet cup in NY at Jacques Torres Chocolate and another equally thick, but less sweet serving in Ann Arbor at Frita Batidos, the quest to create my own perfect hot chocolate began.

There are recipes for Jacques Torres' hot chocolate online but I also wanted to expand my horizons. For a baseline, I used Joy of Cooking (the 2006 edition). Hot chocolate is a deceptively simple beverage: many recipes call for only milk/water and chocolate. Despite this, I have yet to create the Platonic Ideal of Hot Chocolate.

I am moving on with a more complex recipe from La cocina de mama: the great home cooking of Spain by Penelope Casas. Today also I checked out Rick Bayless Mexico One Plate at a Time. Bayless insists that true Mexican hot chocolate requires true Mexican chocolate. The quest continues, probably with a stop at my local Latin American grocery on the way.