I N E ’ S D AY

VALENT Th ese sw
ure eve
ry
ats
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o
all feate true love:
on late!
choco

Expert Tip!
This hot chocolate is
thick enough to eat
with a spoon. For
a thinner, more
drinkable consistency,
use three cups of milk
instead of two,
FOOD STYLIST: KELLIE KELLEY; PROP STYLIST: CLAIRE SPOLLEN; INSET: NEILSON BARNARD/GETTY IMAGES

says Torres.

2 cups whole or over medium-high heat. 5. For the whipped cream

2% milk 2. Lower the heat to pour the heavy cream into
1 cup 60% medium, then add the a medium bowl and put it
dark chocolate, chocolate, whisking in the freezer for 5 minutes.
chopped vigorously until the Take the cream out of the
JACQUES TORRES 1
⁄2 cup milk powder chocolate is completely freezer and whisk until soft
peaks form.

‘Wicked’ Hot
3
⁄4 tsp. cornstarch melted.
Pinch of chipotle 3. Add the milk powder 6. To serve, divide the hot
powder and cornstarch, still chocolate into four mugs.

Chocolate
THE FAMED PASTRY CHEF MAKES
HIS CREAMY COCOA WITH SUGAR
AND SPICE AND EVERYTHING NICE
Pinch of ancho whisking, until dissolved Garnish with a large dollop
chili powder and the mixture is smooth of whipped cream and
1
⁄8 tsp. allspice and thick. sprinkle lightly with chili
1 cup heavy cream 4. Add chipotle powder, powder, if desired.
ancho chili powder, Serves: 4
1. Bring milk to a boil in and allspice. Whisk Active time: 15 minutes
a medium sauce pot until dissolved. Total time: 25 minutes

Photographs by IAIN BAGWELL