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4 Levels of Hot Chocolate: Amateur to Food Scientist | Epicurious
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We challenged chefs of three different skill levels - amateur Stephen, home cook Daniel, and professional chef Saul Montiel from Cantina Rooftop - to make a rich cup of hot chocolate. Once each level of chef had presented their magnificent mugs, we asked expert food scientist Rose to explain the choices each cocoa-maker made along the way - both good and bad. Which cup of hot chocolate are you dipping a sugar cookie into?
Chef Saul is on Instagram at @chefsaulmontiel
Find Daniel at @iamdanielvictor
Follow Stephen on social at @typethisexactly
Looking for Rose? Head to @rosemarytrout_foodscience
ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.
Chef Saul is on Instagram at @chefsaulmontiel
Find Daniel at @iamdanielvictor
Follow Stephen on social at @typethisexactly
Looking for Rose? Head to @rosemarytrout_foodscience
ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.
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