I am a huge fan of Jaqcues Torres Chocolatier! His store in NYC is a must see and smell! There are some things you can only get in the store listed in this link. Warm chocolate smcent lines the air as you walk in, yummy. cookies await. If you make these at home beware they are more like Chocolate Strata Cookies, really…really chocolaty. You can get other brands at Sur Le Table and Williams Sonoma, but I urge you to order the bulk link below, invite some friends over and have a great time baking. Dont forget the french flake salt. Also see Ghiardelli Chocolate 60% bags and Guittard 61% Cacao Baking Discs for variety.
|SUGAR AND THE SEA A sprinkling of sea salt just before baking adds a distinctive dimension to chocolate chip cookies.|
Perfection? Hint: It’s Warm and Has a Secret (NYTimes article link) The recipe for the consummate chocolate chip cookie builds on decades of acquired knowledge, experience and secrets.
Bulk 60% Chocolate Link Click Here
The Best Deal in Chocolate! This is Jacques’ House Selection – the chocolate he uses to make most of our products. The bag contains chocolate disks (about the size of a quarter) of his 60% cocoa content dark chocolate. Use this product when baking (no need to chop) or eat right from the bag.
I love the Wicked Flavor Hot Chocolate Mix Listed Here by Jacques Torres
Our Hot Hot Chocolate is an instant best seller! Jacques makes it with real chocolate – never cocoa powder. The result…a thick rich creamy hot chocolate that bursts with flavor. Feeling daring? Try the Wicked Hot Chocolate that features allspice, cinnamon, ground, sweet ancho chili peppers, and smoked, ground chipotle chili peppers!
Sarabeth’s Hot Chocolate Parisienne Tin
The best hot chocolate we’ve tried. 2008 The Sofi™ Gold, Outstanding Hot Beverage winner, this all-natural mix contains only the finest Belgian chocolate, Dutch cocoa and pure white-cane sugar. Just add hot milk, stir to melt the chocolate, top with whipped cream and serve. Creamy smooth and superb every time. Comes in an elegant, decorative tin.