A Chill In the Air
Hot Chocolate Mix
Our goal was a dark, thick, and creamy mug of hot chocolate that packed a superconcentrated chocolate punch but left us able to drink more than a couple of sips. We chose a blend of cocoa powder, for its complex chocolate flavor, and unsweetened chocolate, which added richness with its high proportion of cocoa butter. Sugar and nonfat dry milk powder add sweetness and help create a smooth, creamy consistency. Cornstarch thickens the drink while salt and vanilla sharpen flavors. The recipe makes enough for 12 1-cup servings of cocoa and keeps for up to 2 months in an airtight container.
Chocolate Sheet Cake With Milk Chocolate Frosting
By Annie Petito
The kind of chocolate sheet cake I could turn to again and again would boast a tender, moist, sturdy crumb that was seriously chocolaty and a silky chocolate frosting just sweet enough to stand apart from the flavor of the cake. It would come together with baking staples and basic equipment—no mixers or food processors needed.