For those of you who have been to Florence and had the fabulous hot chocolate. here is the recipe from my site. There is also a reciep for Salame dolce which is fun to make with the kids ( leave out the alchol)
Thank you, Judy. You've given me TWO things to look forward to: making this hot chocolate, and checking out the new chocolate shop in Florence! YUMMMMMM!
Posts: 4917 | Location: Umbria | Registered: 29 June 2001
Thanks Judy. We have the chocolate left over from making panforte as christmas gifts, and will wait for the cool of the evening (it's been going down to 19c overnight lately) to enjoy your hot chocolate.
Must also thank David for his faux balsamic vinegar recipe from some months ago. I'm getting tired of people (one son in particular) raving about the flavour imparted by this "vinegar" and insisting on calling it "fake". Once and for all, let's call it a sauce based on balsamic vinegar, maybe "Balsavid"
Posts: 893 | Location: Sydney, Australia | Registered: 20 January 2002
These look wonderful, Judy. Thanks. And Gavin, I had forgotten about that balsamic thread...have to take a look.
Ah-- this is the group to ask. I just invited some friends to my house for Christmas Eve who were feeling blue about not being able to be with their family this year. I want to make a nice celebratory meal. There will be 9 of us, including 5 kids. They're appreciative eaters. Any suggestions?
Thanks Judy!! Your web site is so fabulous - it is as beautiful as a full color fancy food magazine. I vote for you writing a cookbook/restaurant guide for Florence and Tuscany. Combine the two - wouldn't that be fun?
Thanks Judy it looks yummy! I too am a huge fan of your website-what a wonderful resource.Hope your Christmas and New Year are filled with the joy of the season! colleenk
Posts: 2704 | Location: Cambridge, MA | Registered: 18 August 2001
quote:Originally posted by Diva: For those of you who have been to Florence and had the fabulous hot chocolate.
Have you ever tried to make hot chocolate with a pinch of powdered cinnamon? ;-p~ Also, adding a very, very, very tiny pinch of salt exalts the taste of choccolate. As a matter of facts one of the most incredible chocolates I have ever eaten came from the Usa and had a slightly salty taste.
Alice Twain -- I know I was born and I know that Iâll die The in-between is mine I am mine
quote:Must also thank David for his faux balsamic vinegar recipe from some months ago.
You're most welcome, Gavin.
Amy, I asked you this, but can't remember -- you don't keep Kosher, do you? If not, you could make a nice big wintry but festive French country casserole dish like a cassoulet or choucroute garni. I really like the latter -- Julia Child's classic recipe is great and you can use whatever different meats you like (sausages - even kosher franks - duck, pork chops, etc). Serve it with boiled potatoes and a full-bodied Alsatian white wine -- a Tokay Pinot Gris or even a Gewurtztraminer.......
David, usually in NYC
Posts: 4904 | Location: New York City | Registered: 15 June 2001
Salt is always a great enhancer of sweetness, it is common in American desserts to always add salt, and use salted butter too. I also just made peanut brittle, with a pinch of salt, and chili pepper. One of my italain friends wouldn't touch the American style peanut brittle, but adored it with the salt and chili ( although it is still sweet). it is the same recipe, but hit another taste button in her mouth!
You may be interested in this article in the AAA magazine about chocolate makers in Northern California, and where to find the goods in the region. At Oak Knoll Inn in Napa Valley, you can be served a chocolate breakfast!
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