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; Nutell Hot Chocolate; Malted Milkball Hot Chocolate; and the famous Frozen 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 ingredients and tool resources as well as a fascinating account of the history of liquid chocolates.