Thursday, April 29, 2004


improving an upper east side staple

the famed frozen hot chocolate from new york's classic sweet shop serendipity 3 is basically perfect for today: we're expecting 75 degrees!

of course, this city staple can be improved: the recipe is so simple to make, and the improvement's even simpler. long-time readers may recall i've often spoken of the virtues of freezing leftover coffee or espresso into ice cubes, esp. for use in iced coffee.

drop these coffee ices in the recipe and wa-llah! isn't that much better? yes it is. . .

as for the chocolate, i melt it in the microwave and use a mixture of valrhona manjari and el rey's bucare. i also use valrhona cocoa.

but experiment: since you are drinking it cold, a chocolate with assertive flavors will help the drink stand out more intensely. remember, the coffee will not only add depth of flavor, but also increase the perceived "chocolatey-ness" of the chocolate. . .

posted by fortune | 7:14 AM | top | link to this | email this: | | | 0 comments