I love garlic, you all know that is a fact. But have I mentioned that after something absolutely dripping in garlic-y goodness, I ALWAYS crave chocolate? Is that strange? Now unfortunately for me I don’t crave some weight loss, super, healthy food instead. So obviously I don’t go downing a generous chunk of chocolate fudge cake. Though, thankfully I had the ingenious idea of drinking hot chocolate instead. And if you’re really lucky, you can find the “low fat” powdered versions instead.
Hot chocolate isn’t just for the cold of winter. Oh no, you can use this mix in the heat of summer. Toss a packet in your blender with some milk, yogurt, ice and whatever else tickles your fancy, and hit frappé! A nice chocolate ice thing.
Sigh, I know, “it still tastes like powder!”
Looking for ways around this, I have stumbled into the latest craze in the food and drink world. Keep in mind I live above Toronto, in Ontario, so sometimes it takes a little to get up this way. But that craze is Designer Hot Chocolate, or Haute Chocolate. Springing up in trendy areas of trendier cities, are designer hot chocolate shops.
How does that help the powder sitch? I will tell you. These chocolatiers have decided that they have had enough with the powdered stuff. The have developed their own recipes and created sippable masterpieces of chocolate art. Each one is different. So if you happen to be one of the lucky ones with a late night café of trendy-chocolate-ness nearby, your troubles are over. If you have the money for it too I guess. On the up shot, most of these places also sell mix for you with specific instructions on making your perfect cup of cocoa as well.
In reading the impassioned writings of others with similar blights, those who have contemplated the divinity and ecstasy of that perfect cup, I have noticed one thing.
A good cup of hot chocolate is not instant!
A lot of work goes into making a good cup, even if it is a Haute Chocolatier’s blend. Many even claim to have the secret. But one thing is for sure. If you happen to stumble upon your perfect cup there is no going back to instant. The following is one of those hard work, but totally worth it, Haute Chocolate recipes.
Haute Chocolate, Belgian Style
This is very rich and not an every day thing, unless you made this for yourself, and have tonnes of leftovers, then yes you can have it every day. Though I doubt your hips will thank you. Mine sure don’t.
If you want to add a little something special to your Haute Chocolate, you may consider adding:
You lucky people you, who live in San Francisco, New York and Toronto have a number of places available.
Click here for a list of San Francisco Haute Chocolatiers
Click here for a list of New York Haute Chocolatiers
Click here for a list of Toronto’s Haute Chocolatiers
If you’re unlucky enough to not live in these areas, you can also order designer chocolate mixes online. One of the best you can get is from Intemperantia in California. (I am hinting at the hubbie for this one…)
Now I know this whole rant is really off topic what with the lack of using a barbecue in the recipe and all. So I will say this. You can roast a marshmallow over the flames, or use the side burner… but I am working on it. A chocolate drink made on the Q.
Until then… Happy Grilling, or drinking…sipping maybe? Melting!
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