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So, not long ago I talked about the hot chocolates I've had in this town, from fancy stuff at the bookstores to stuff I walked away from in Soma. I speculated there was a powder vs. syrup thing going on. Recent evidence suggests just a quality difference. I have a canister of Ghirardelli powder which I don't use very often, but have twice recently, and both times have been quite good. The cup just now had that "liquid chocolate" taste and feel to it. More specifically:
Tonight's cup: I used the label proportions, one cup of milk to 3 tbsps of powder. Result was pretty rich, though there were also little clumps of undissolved powder.
A few nights ago: I accidentally used more milk than recommended, maybe 1.6 cups. Result was still good, and no clumps. I also made that neo-Aztec style, as I'd told![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
chefkatsuya, with cinnamon and a bit of cayenne. I'm not sure what to say about that, though I could feel a burn as I approached the bottom of the cup.
Milk both times was organic, which might not matter, and whole, which probably does.
Tonight's cup: I used the label proportions, one cup of milk to 3 tbsps of powder. Result was pretty rich, though there were also little clumps of undissolved powder.
A few nights ago: I accidentally used more milk than recommended, maybe 1.6 cups. Result was still good, and no clumps. I also made that neo-Aztec style, as I'd told
chefkatsuya, with cinnamon and a bit of cayenne. I'm not sure what to say about that, though I could feel a burn as I approached the bottom of the cup.Milk both times was organic, which might not matter, and whole, which probably does.
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Date: 2006-12-01 00:21 (UTC)From:Chocolate milk today from the cafeteria tasted rather bland after last night.