Al travels to New Orleans and meets a short order cook who's long on talent. Al also introduces us to an all male cooking club. Al learns about Key Limes and meets another gourmet man whose hot chocolate is a "Hot Hot Hot" Beverage with spice.
Visit Maurice's French Pastries for Mardi Gras-styled King Cakes. Try Zapp's Potaro Chips for some hot cajun flavor. And visit ELMER'S CHOCOLATES, a chocolate store known for its candies and chocolate toppings for generations.
Chocolate lovers will delight in Chef Bobby Flay's ultimate cocoa-filled brunch! He's serving up decadent dishes like Chocolate-Drizzled Scones, Stuffed Mexican Hot Chocolate French Toast with Cinnamon Whipped Cream, a Chocolate Peanut Butter Swirl Smoothie and a quick and easy recipe for Chocolate-Hazelnut Turnovers.
Alton gets the dirt on Dutch processing and the dead Dutch guy who invented it, choose a few powders then apply them to hot chocolate, brownies, sorbet and homemade chocolate syrup.
Bobby takes a chocolatey tour of New York with stops at ILO restaurant to make a choc dessert, The Chocolate Loft to make candy with Andrew Shotts, The Chocolate Bar a candy store for grown-ups and Hot Chocolate at Mariebelle. Plus the NY Chocolate Show!
Bobby takes a chocolatey tour of New York with stops at ILO restaurant to make a choc dessert, The Chocolate Loft to make candy with Andrew Shotts, The Chocolate Bar a candy store for grown-ups and Hot Chocolate at Mariebelle. Plus the NY Chocolate Show!
Four recipes with a kick. Giada De Laurentiis heats up the kitchen with spicy food including a hot twist on meatballs, a hot gazpacho, a spicy ravioli, and even a fiery strawberry and chocolate dessert.
Ina Garten shares professional tips for chocolate, starting with an off-the-scale delicious Chocolate Ganache Cake, complete with a chevron frosting tutorial. Then, Chocolate Creme Brulee is taken to dazzling new dessert heights and Ina shows her tricks to tempering chocolate for Peanut Rocky Road Bark. Beyond-decadent Frozen Hot Chocolate completes the line-up.