The article reflects on the challenges faced by hot chocolate enthusiasts, contrasting their plight with the ease experienced by coffee drinkers. The author critiques the generally disappointing quality of commercial hot chocolate, often served lukewarm or overly sweet, and highlights the joy of finding truly great hot chocolate. However, these exceptional versions are often too rich for regular consumption. Ultimately, the author concludes that homemade hot chocolate is the best solution, offering flexibility and complexity beyond typical recipes.
'What all of this has taught me is that the best hot chocolate is made at home. That's very easy to do, fortunately, since hot chocolate doesn't really demand a recipe.'
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