'cocoa' on Serious Eats

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

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

Scooped: Roasted Beet and Dark Chocolate Ice Cream

Beets may sound like an unlikely candidate for an ice cream, but they share chocolate's earthy, fruity sweetness, enhanced all the more so by roasting them first. Mixing beets with chocolate and churning them into ice cream dampens their funky qualities; this ice cream tastes more of marshmallow than vegetable, with only the subtle aftertaste of chocolate. More

Sunday Brunch: Hot Chocolate Simon Hopkinson Style

If you've been following Erin Zimmer's search for the best hot chocolate in New York (here's a taste) you must be in the mood to make your own serious hot chocolate at home. I know I am, so I was thrilled to come across Simon Hopkinson's easy recipe for hot chocolate in his terrific new book Second Helpings of Roast Chicken. His recipe only made two servings, which is clearly not enough hot chocolate, so I've doubled it. More

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