Yesterday, I had a really terrible hot chocolate. I mean awful.
It was surprising because it was at a cafe where the food is quite good. It was on the menu, for $3.50, advertised as "hot chocolate with whipped cream". Yum.
But when it was delivered, there were some things wrong.
First, there was no whipped cream.
Second, it was made with a mix. Already bad enough, but to add insult to injury, it was improperly mixed, and still lumpy.
Third, it was made with water, not milk. Gross!
So, I sent it back. They were apologetic and offered to re-make it...but I declined. And I got to thinking: what makes a really good hot chocolate? Is it the chocolate itself? The milk? The temperature? The texture? Well, kind of all of the above. For me, it's a rich drinking chocolate like I had at Cafe Angelina in Paris.
What about you? What is your ideal hot chocolate?
Feel free to chime in, and you'll be entered to win a copy of this AWESOME book by Lara Ferroni entitled Real Snacks: Make Your Favorite Childhood Treats Without All the Junk
This time, she's back with homemade versions of popular snack treats. Sweet and savory. Some examples:
I do believe I spied a unicorn on those pages!
OK. So, to review:
Leave a comment telling me about what makes the ideal hot chocolate, in your opinion (is it from a place? Made with heavy cream, at home? Or perhaps it's just Swiss Miss? I'm curious!). And on October 15 at 5pm EST, I will choose one lucky winner (at random) to get a copy of this great new book by Lara Ferroni. Due to the price of shipping overseas, I can only open this one to US residents.
Cakespy