'cocoa' on Serious Eats

Chocoholic: Parisian Hot Chocolate

Through serendipity I suddenly found myself in one of the best Christmas markets in Paris. Tiny chalets twinkling with holiday lights lined the tourist-filled street, selling everything from crafts to sausages and cheese. After spotting a long queue at the chocolate chaud (hot chocolate) booth, I couldn't resist the urge to practice my French and warm up a bit. More

Homemade 'Hershey's Syrup'

To be perfectly honest, I enjoy this syrup best with only 5 ounces of brown sugar. The lower sugar version makes a deep, rich, sophisticated chocolate syrup. But not "Hershey's Syrup." The absolute hallmark of Hershey's is its sweetness, so to stay true to your childhood memories, stick with 9 ounces. More

Preserved: Raspberry Cocoa Jam

Like adding a splash of balsamic vinegar, incorporating cocoa powder into this jam intensifies the flavor of the raspberries and provides depth and richness. Besides, what goes together better than berries and chocolate? This simple-yet-luxurious jam is practically begging to be slathered on fresh croissants, and it tastes pretty swell on a peanut butter sandwich, too. More

Raspberry Cocoa Jam

Like adding a splash of balsamic vinegar, incorporating cocoa powder into this jam intensifies the flavor of the raspberries and provides depth and richness. It's practically begging to be slathered on fresh croissants, and it tastes pretty swell on a peanut butter sandwich, too. More

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