Cooks Corner
Recipe: Hot Dark Chocolate with Bailey's
Is it a winter cocktail, dessert or both?
Put down that box of Swiss Miss! Those mini marshmallows were manufactured in some military lab and are designed to withstand the apocalypse, which is not a good thing. Trust me, it's really easy to make a satisfying mug of hot chocolate using the real deal: chocolate. Those wonderful rich dark chunks of your favorite ode to the Cacao Bean - good chocolate is predictably, decadently good from countries such as Switzerland, France and Belgium. However, I think our homegrown Taza Chocolate - organic, stone-ground, and fairly traded - is a serious challenger to our European Chocolate Brethren. To make a steaming pot of hot chocolate, simply pick up one of Taza's fine offerings: the 60, 70 or 80% dark chocolate bars or perhaps a disc or two …
