Thursday, December 8, 2011
Wednesday, December 7, 2011
It is incredible to me how many people miss out on creating the truly luscious-style hot chocolate that one can make with real chocolate bars. Once you've had a taste of it, Swiss Miss or even dissolving cocoa powder just won't cut it anymore. I've added a few optional flavor enhancers (brown sugar, coffee, salt) to make it special, and once you've got the method, you can improvise and create all kinds of delicious flavors (peppermint? white chocolate? whatever suits your fancy!).