Fred Hernandez

I'm looking for professional chefs, pastry chefs, and chocolatiers to share their expert tips for making rich, velvety hot chocolate at home for an upcoming Parade feature. I'm particularly interested in: - What's the difference between hot cocoa and hot chocolate? - What are your top tips for making rich, velvety hot chocolate, including your preferred chocolate and milk? - What unexpected ingredients can enhance the flavor of hot chocolate, and why do they work? - Does infusing milk before adding chocolate improve the flavor? If so, what ingredients do you recommend? - What causes watery or clumpy hot chocolate, and how can you fix it? - How do you make French or Parisian-style hot chocolate? Please share a recipe if possible. Please include your name, professional title, and restaurant or business affiliation. Deadline: October 19, 2026.