Mexican Hot Chocolate: Is a rich beverage is made with unsweetened chocolate, milk, heavy cream sugar, cinnamon, eggs, and pure vanilla extract.
You know, everytime I open up a bar of Ghirardelli, I always feel like Charlie opening up his Wonka Bar looking for the Golden Ticket....perhaps it is because they are all wrapped in a mesmerizing gold foil. Then I am snapped back to reality and realize the jig is up and there ain't no damn Wonka World.
Everyone needs a jar of instant espresso (not expresso) in their cupboard. I add it to EVERYTHING that has a chocolate base. If you use just a teaspoon or 2 it doesn't impart any coffee flavoring, it just adds a depthness to your chocolate. This vietnamese cinnamon is the best....it is sooo pungent and intoxicating that I could wear it as perfume.
Uh, yes, pardon me, but I do believe those are my fingerprints in the chocolate custard ice cream base. If you look at it from the side it could pass for a bear paw print. Yeah, that's the ticket!!!
This is the Marsh I used for the Mallows
Ooompa Doompa Doompity Doo I've got another puzzle for you.....what do you get when you guzzle down SWEETS, eating as much as an elephant EATS (that's all I can remember)
Chocolate Custard Base churning
Into the deep freeze for a long winters nap or until hard.