Chocolate, Jacques Torres, Molinillos, Tyler Florence And Me

6 Jul

I recently found myself at the Jacques Torres chocolate store on Hudson Street, in New York City.

I didn’t even buy a thing (it’s true, Hubby – not ONE thing!) but I had so much fun just wandering through the store – looking at all of the luscious chocolate goodies, the chocolate-making stations, and the hot chocolate bar.

From their website, I took screen grabs of these images to tempt you, dear reader. Is your mouth watering yet?



I REALLY want one of those chilled chocolate drinks right this very minute!

What especially intrigued me on that day, was this Mexican display on one of the walls:

This display consisted of over a dozen molinillos.

I own one, but didn’t know what it was called until now.

According to our friends at Wikipedia:

Molinillo is a traditional Mexican turned wood whisk. Its use is principally for the preparation of hot beverages such as hot chocolate, atole and champurrado. The molinillo is held between the palms and rotated by rubbing the palms together, this rotation creates the froth in the drink.

Here’s a snapshot of mine:

You can see the rings that create the froth here:

If it weren’t about 90 degrees outside, I’d make up a big mug of Mexican hot chocolate right now.

But, instead, maybe – I’ll just head back down to the Jacques Torres little shop on Hudson for that chilled chocolate drink…

In case you want to try the hot chocolate – come a cooler season – here is a great recipe from my friend Tyler Florence:


Mexican Hot Chocolate

Recipe courtesy Tyler Florence

Serves: 6 servings


  • 3 ounces (tablet or cone)  Mexican Chocolate or bittersweet chocolate
  • 3 cups milk
  • 2 tablespoons sugar
  • Pinch salt
  • Miniature marshmallows, for serving
  • 6 cinnamon sticks (preferably Mexican canela), for serving


Using a sharp knife, break up the chocolate into smaller pieces. In a saucepan, combine the chopped chocolate, milk, sugar, and salt over medium-low flame. Heat and stir until the chocolate is completely melted and milk is very hot, but not boiling, about 10 minutes.

Remove from the heat and froth the chocolate milk with a mini whisk or molinillo. Divide the hot chocolate among big mugs, top each with a few marshmallows, and serve with the cinnamon sticks as stirrers.


Did I mention that this recipe is from my good friend, Tyler Florence? Here we are together after he whipped up a nice garden salad for us to enjoy together:

Sorry, not really… it was taken during a photo shoot that I worked on with him – HA – gottcha!

Grab your molinillo, enjoy the hot chocolate recipe, and be sure to visit a Jacques Torres store when you’re in the neighborhood. There are a number of them around town:




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