Everything you want to know about chocolate
As winter, with its gray skies, whipping winds, and white Christmases rolls in, all I want at the end of the day (or in the morning when I first wake up, or right now, in the office) is a magically warming and charming and energizing cup of hot chocolate. But it seems like the only way to make one without much effort is to rip open a paper packet of powder. Even Starbucks starts with syrup. But I don't want hot cocoa. I don't want hot chocolate milk. I want hot C-H-O-C-O-L-A-T-E.
Dynamic duo Williams-Sonoma and Bialetti (of espresso pot fame) have co-released the Hot Chocolate Pot. Plug it in, pour in some milk, and add fresh chopped chocolate—or mix, cocoa, syrup, or whatever you fancy—set the timer, and walk away. When the bell chimes minutes later, the pitcher is full of perfectly steaming hot chocolate, thick and rich, and because of the frothing attachment, with the creamy and jubilant head of a cappuccino. No more chalky powder, thick chocolate milk skin, or burnt pot bottoms. And now you can try your own flavors: lavender white hot chocolate, spicy dark chocolate, and three chocolate blend.