I love Jacques Torres’s fascination with chocolate-covered cereal.  Thanks to him and my chocolate tempering skills, I snacked on homemade clusters of chocolate-covered cornflakes on most days after culinary school.

So, I was excited to visit his shop in Soho and find new takes on the idea.

The A.M. Quickie is like a chocolate “bar cookie” — its top and bottom are thin layers of dark chocolate and the filling is cornflakes, raisin bran, and puffed rice mixed into milk chocolate.  I liked how it wasn’t as dense as most candy bars, and how the cereals and chocolates worked well together.

The Chocolate Covered Cheerios were disappointing, though — stale and the milk choc tasted off; maybe the “confectioners glaze” mentioned in the ingredients dulled it.  They’re enrobed in pairs, which I think is a good idea, though, or else they’d be too small.

I also splurged on a box of his Wicked Hot Chocolate to take home.  Its wicked mix includes allspice, cinnamon, dried ancho peppers, and dried chipotle peppers.  The cool thing about his hot chocolate mixes is that they’re made of ground chocolate, not ground cocoa.  I suppose you could make hot chocolate the old fashioned way by buying a Wicked chocolate bar and melting it with milk and whatnot, but his mix also contains whole milk powder and cornstarch, which would help for a creamier hot chocolate.

This entry was posted on Thursday, October 5th, 2006 at 3:57 pm and is filed under Chocolate, New York. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.