In the February issue of The Local Palate, we stir up the subject of Hot Chocolate with two versions from Dallas, Texas. Chocolatier Katherine Clapner of Dude Sweet Chocolate uncovers hot chocolate’s Meso-American roots by blending Valrhona chocolate and cocoa powder with cornmeal, cinnamon and a splash of rum. For a more traditional version of this cold weather staple, restauranteur Hedda Gioia Dowd of Rise Nº1 in Dallas shared her recipe that keeps it rich and simple with a combination of whole milk, chocolate and sugar. These toasty treats inspired us to dig through our archives for even more of our favorite hot chocolate recipes, including the saucy Beau’s Mint Cocoa and the thrilling Mississippi Mud Hot Chocolate.
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