Santa Set - Three dark chocolate Xmas pieces, Two Santas and one wreath. Dark chocolate for the vegans and people like me who love Dark Chocolate! Festive Holiday shapes, two Santas and one wreath, made with our 65% organically grown Columbian chocolate.
Candied Orange Peel Sticks - Candied Orange Peel, covered in organically grown dark single origin chocolate. One of the best combinations on earth! Wonderful soft sweet candied orange peel sticks, covered in our 65% organically grown bittersweet Columbian ...
Drinking Chocolate - Drinking Chocolate, thick and rich and perfectly balanced for drinkability. Our search for the perfect drinking chocolate ended with this rich, flavorful but not overpowering mix. Steep your half&half with the enclosed cinnamon ...
Mexican Chocolate
Mexican Chocolate
4.5 ounces Mexican cinnamon
3.5 cups scalded milk
2 ounces bitter chocolate
1.5 inch cinnamon stick
In the top of a double boiler over hot (not boiling) water melt the Mexican chocolate (which is sweetened) with the bitter chocolate. When smooth, add the scalded milk and cinnamon stick. Blend thoroughly. Add extra sugar to taste if desired. Pour into an earthenware pitcher (called a jarro in Mexico) and insert an oversize swizzle stick (the molinillo). In this country, a long-handled, spoon-tipped martini-stirrer will answer the same purpose. Twirl the handle between the palms of your hands until the liquid is foamy; this also serves to prevent a skin from forming over the hot milk. Serve and drink immediately. Serves 4 to 6.
Note: If Mexican chocolate is not available, use 4.5 ounces plain semisweet or sweet chocolate (as desired) with two teaspoons ground cinnamon
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