The White Hat Creamy Cioccolato

Want a new experience for enjoying HOT CHOCOLATE? Instead of having it made for you, you can have fun blending your own hot chocolate with The White Hat’s new DRINK called THE WHITE HAT CIOCCOLATO.

You will be given THE WHITE HAT SPOON encased in a block of premium chocolate. Then, they will warm a cup of milk for you so you can slowly melt the chocolate into the milk and smell the rich aroma before savoring the oh-so-delicious and REAL HOT CHOCOLATE. SPOON, STIR, SIP -- It’s truly an experience worth waiting in line for.

The White Hat can be found at these Metro Manila Outlets:

Glorietta 3
Robinson’s Place Ermita
Robinson’s Galleria
Rustan’s Makati
Shangri-La Mall
SM Fairview – Annex 2
SM North Edsa – Annex Bldg.
Fully Booked, Bonifacio High Street

Mint Chocolate Chip Cookies

I love chocolates with mint. That is my ultimate dessert heaven. That is why when I saw a photo-recipe online of the mint chocolate chip cookies, I immediately reposted and shared it to my friends. One of my friends, Arvin, took it to heart, and recreated the dessert heaven.



In his blog, Vin Chocolatier, he wrote, "This chocolate chip mint cookie recipe is inspired by the raw cold and chill breeze of December, balanced with a hearty dose of dark and rich chocolate." He adds that the chocolate chip mint cookies, "can be quite intimidating because the mint really jolts you with a sudden freshness with each bite, but it eventually calms down with the soothing sweetness of chocolate."

Mint Chocolate Chip Cookies Recipe from Arvin Peralta 

1/2 cup / 100 g butter, softened
3/4 cup / 150 g brown sugar
1 egg
1 tsp vanilla
1 1/4 cup / 150 g all-purpose flour
1/4 cup / 35 g cocoa powder
1/2 tsp baking powder
200 g chocolate chips (dark works best, but you can use milk chocolate too) 

Mint Glaze 

1/2 cup + 1 tbsp / 75 g confectioner's sugar
1 tbsp / 8 g cocoa powder
2 tbsp / 40 mL hot water
1/4 tsp mint extract

• Preheat your oven to 180°C.

• Cream the butter and sugar until smooth. You can do this manually (sure, labor of love), but better use a hand mixer or a freestanding mixer for ease. Add the egg and vanilla, and mix well until soft and fluffy.

• On another bowl, sift together the flour, cocoa powder and baking powder. Add gradually to your cream mixture until well incorporated. Mix in your chocolate chips.

• Using an ice cream scoop or a 15mL tablespoon, drop measures of cookie dough on a lined baking sheet. The cookies do not expand when they bake, so you can leave little spaces in between to pack in as many as you can.

• Bake in the oven for about 12 minutes. Let the cookies cool on the sheet for a few minutes before transferring to a rack.

• Mix all the glaze ingredients in a small saucepan and and heat until combined. Drizzle the glaze over the cookies as they cool on the rack. The glaze will solidify gradually as it cools.