4 Levels of Hot Chocolate: Amateur to Food Scientist | Epicurious

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 agogo22

Director of Manchester School of Samba at http://www.sambaman.org.uk
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