Thanks again for a nifty tour of stuff I'd never see! You have marvelous eclectic taste, and what kind of hot chocolate do you serve at your place? I used to make Dutch but lately I gone to Mexican; you know the round hard flat small cakes you have to cut into wedges. Great on a cold day.
Hey J, nice to hear from you again! I have to admit I'm no cocoa expert and I'm not familiar with much beyond your basic Cadbury's. How do you manage to make cocoa from hard cakes?
Back in the mists of time, I used to write a new themed intro for each newsletter, with a different scenario (and a different drink) presented for each issue. I remember having one in a train, one beneath a microscope, and even one in a fairy tale realm, where I believe the reader was offered an elixir of immortality. They were fun to think up and I only stopped because I realized they were probably confusing for new readers. So I settled on the fairly self-explanatory intro that graces the top of my newsletter today. Maybe I'll bring the themed intros back for a special occasion sometime, just so you can try something other than hot cocoa every time!
That looks absolutely delicious! Thanks for introducing me to this, I need to try it some time! I bet all that canned milk and vanilla tastes just amazing.
Thanks again for a nifty tour of stuff I'd never see! You have marvelous eclectic taste, and what kind of hot chocolate do you serve at your place? I used to make Dutch but lately I gone to Mexican; you know the round hard flat small cakes you have to cut into wedges. Great on a cold day.
Hey J, nice to hear from you again! I have to admit I'm no cocoa expert and I'm not familiar with much beyond your basic Cadbury's. How do you manage to make cocoa from hard cakes?
Back in the mists of time, I used to write a new themed intro for each newsletter, with a different scenario (and a different drink) presented for each issue. I remember having one in a train, one beneath a microscope, and even one in a fairy tale realm, where I believe the reader was offered an elixir of immortality. They were fun to think up and I only stopped because I realized they were probably confusing for new readers. So I settled on the fairly self-explanatory intro that graces the top of my newsletter today. Maybe I'll bring the themed intros back for a special occasion sometime, just so you can try something other than hot cocoa every time!
On my Ello site, I've posted a how-to-make-it picture sequence for the way I make Mexican Chocolate. You can find it at ello.co@jbspalmer
There's even a picture of a hard cake of the chocolate. The work that goes into it makes it more enjoyable.
That looks absolutely delicious! Thanks for introducing me to this, I need to try it some time! I bet all that canned milk and vanilla tastes just amazing.