Tag Archives: Cocoa

Show 700, October 10, 2026: World Pastry Cup Gold Medalist Chef En-Ming Hsu, Sip! Extraordinary Drinking Chocolate

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Pastry Chef En-Ming Hsu

“Sip! Extraordinary Drinking Chocolate is a rich, creamy chocolate experience like no other. One Sip! Is all it takes to discover this delightfully Extraordinary Drinking Chocolate created by world-renowned pastry Chef En-Ming Hsu, a previous Gold Medalist for the prestigious World Pastry Cup competition (Coupe du Monde de la Pâtisserie.) The enterprise is a minority, woman-owned small business based in Henderson, Nevada.”

“Chef En-Ming recommends preparing Sip! Extraordinary Drinking Chocolate with whole milk, but it’s also delicious with lowfat milk, skim milk, and non-dairy milk substitutes. To prepare at home, take your time and prepare this delicious drink by whisking it on the stovetop to simmer. In a hurry? You can also use a microwave.”

“Summertime heat getting you down? Mix with cold milk and keep a pitcher-full in the refrigerator to enjoy iced. Don’t forget the whipped cream.”

Sip! Extraordinary Drinking Chocolate is the exclusive hot chocolate served at Porto’s Bakery.

First we speak with Chef En-Ming about the World Pastry Cup competition and find out how the USA team is faring on the long road to Lyon in January of 2027.

We’ll meet Chef En-Ming Hsu.

Chocolate Cobbler

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Chocolate Cobbler by Justin Ellen

Recipe excerpt from:
Better Than Grandma’s – Comfort Desserts We Grew Up Loving
by Justin Ellen

Batter

  • 1 cup (125 g) all-purpose flour

  • ¾ cup (150 g) granulated white sugar

  • ¼ cup (50 g) packed light brown sugar

  • ¼ cup (25 g) Dutch-process cocoa, sifted

  • 2 teaspoons baking powder

  • ½ teaspoon kosher salt

  • ½ cup (120 g) whole milk

  • ⅓ cup (75 g) salted butter, melted

  • 1 tablespoon neutral oil

  • 1 tablespoon vanilla extract

Chocolate Topping

  • ½ cup (100 g) granulated white sugar

  • ½ cup (100 g) packed light brown sugar

  • ¼ cup (25 g) Dutch-process cocoa, sifted

  • ¼ teaspoon kosher salt

  • ½ cup (85 g) semisweet chocolate chips

“Sauce”

  • 1¼ cups (300 g) hot water

  • 1 teaspoon instant espresso powder, optional

Vanilla Ice Cream for serving

Instructions

  1. Preheat the oven to 350°F (175°C). Grease an 8×8- or 9×9-inch baking dish.
  2. Make the batter: In a large bowl, whisk together the flour, granulated sugar, brown sugar, cocoa, baking powder, and salt. Add the milk, melted butter, oil, and vanilla, and mix until smooth. The batter will be thick, like brownie batter. Spread evenly in the prepared baking dish.
  3. Add the topping: In a separate bowl, combine the granulated sugar, brown sugar, cocoa, and salt. Sprinkle evenly over the batter. Scatter the chocolate chips over the top. Do not mix.
  4. Add the “sauce” and bake: Pour the hot water into a small bowl. If using, stir in the espresso powder until dissolved. Slowly and evenly pour the hot water over the entire dish. Do not stir, do not mix, do not touch it. Trust the process. Bake for 35 to 40 minutes, until the edges are set, the top is cracked, and the center still has a slight jiggle. Do not overbake; the saucy layer underneath is the whole point.
  5. Finish and serve: Let cool for 10 minutes, then serve warm, scooped straight from the dish. A scoop of vanilla ice cream on top is mandatory. Store covered at room temperature for up to 1 day, or refrigerate for up to 3 days. Reheat before serving.