tag:blogger.com,1999:blog-4036313111509287808.post258555460889394953..comments2024-01-30T13:41:05.889-06:00Comments on Cooking and Eating in Chicago: Hot Chocolate--A MicroanalysisEddie Lakinhttp://www.blogger.com/profile/04026064693361555466noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-4036313111509287808.post-12537522373500001052008-12-13T11:42:00.000-06:002008-12-13T11:42:00.000-06:00Yes the quality chocolate and microplane stirred i...Yes the quality chocolate and microplane stirred into warm milk - is the supreme taste. I discovered it earlier in the year. I actually resorted to putting valrhona choclate into the mini proccessor. A mocha-chino? espresso in the chocolate? And what about a caramel chocolate - add dulce de leche in with the chocolate (dentists look away now).Jameshttps://www.blogger.com/profile/11774745116214686192noreply@blogger.comtag:blogger.com,1999:blog-4036313111509287808.post-80756669498114208012008-12-13T08:13:00.000-06:002008-12-13T08:13:00.000-06:00Try the cocoa recipe on the Hershey's plain cocoa ...Try the cocoa recipe on the Hershey's plain cocoa can. With whole milk, it's way yummy.Anonymousnoreply@blogger.com