Check out Peter’s newest chocolate creations!
Haystacks (shredded coconut enrobed in chocolate) – my favorite:
Peter rolling ganache centers on a slab of chilled granite to keep them cold:
He also kept running his fingers under cold water to chill them, too. Every time his fingers hit that freezing cold stream of water, his teeth would chatter.
The things you do for chocolate.
Enrobed ganache centers:
He made raspberry and strawberry truffles, and let me tell you, dear reader … they were GOOD.
Speaking of chocolate!
A few weeks ago, we celebrated Chocolate Chip Week on THIH. I promised a bonus chocolate chip recipe at the time.
What could this possibly be? A few hints:
Yep, I gave it away in the post title (does anyone actually read those?): Spiced Chocolate Tea.
Even though I occasionally drink coffee, I always look to a hot cup of tea (green or black) to jump start any day or soothe any worries. Shops sell chocolate-flavored coffee – why not chocolate tea? Besides, there’s something about wrapping chilly fingers around a warm mug to make you feel like your best self.
Shall I make a cup for you, Peter?
Spiced Chocolate Tea
Prep Time: 2 minutes
Ingredients (1 serving)
- 1/2 cup milk
- 1/2 cup water
- 1 black tea bag or 1 tablespoon loose black tea
- 4-5 chocolate chips
- 1/8 teaspoon ground cinnamon
- 1/2 tablespoon sugar (or to taste – optional)
Place teabag in mug. Add chocolate chips and cinnamon. Add sugar (if using).
Mix water and milk. Heat in small saucepan over low heat until bubbles form. Pour into mug. Mix until chocolate is melted. Top with whipped cream and more cinnamon for an extra special treat.
Q: What’s the last food you ate with chocolate in it?