Recipes |
January 20, 2013

Reed Hearon’s Chocolate Sombrero

Chocolate Génoise 4 large eggs, at room temperature 1/2 cup each of sugar and flour 1 tablespoon cocoa powder 2 tablespoons unsalted butter, melted Mix eggs and sugar 1 minute in bowl set in warm water. Whip on high until fluffy. Combine flour and cocoa; fold in. Fold in butter.

Food & Drink |
April 30, 1996

Holy Cacao!

Introducing El Rey, the Venezuelan chocolate that is wowing chefs everywhere, thanks to the efforts of a Texan with a taste for treats.