There are levels to being a chocoholic. Karen has her favorites, but she lies says that any chocolate will do. I know better.
There was an article in Food & Wine magazine which mentioned that a lot of pastry chefs, as well as chocoholics, only love dark chocolate. The bitterer the better. Karen can be counted among them. She views milk chocolate as unfit for consumption except in case of emergency. I, however, am one of milk chocolate’s biggest fans. So I was thrilled when that same article had recipes for milk chocolate that looked awesome. I know, this is my second chocolate post this year, but I had to. Click the link and look at that picture and tell me you don’t want it right now:
At first I thought it was going to be like the chocolate soup I made earlier, but it wasn’t. It was way better. It’s got a custard base, so it’s much smoother. I’m getting hungry just writing about it. But the picture in the recipe makes it look like it flows like soup, and if you don’t cook it as much as they tell you to, it may. But I followed the recipe and it was a pretty firm custard. That’s not a bad thing. So the picture is a little misleading. Really, who cares?
Is this a little more romantic than Karen’s Valentine’s Day gift last year?