COCOBEAT

We received modest rainfall last week in the Bay Area and most of California after a very long drought. Finally the soil is wet, leaves are fallen, the sky is gray and the air is cold. Winter is here, Christmas is coming …. It is the holiday season. I have been enjoying baking many varieties of cookies – perfect paired with tea or hot chocolate.   Hot chocolate is such a wonderful beverage for the season. It’s easy to prepare, and a wide variety of fine chocolates are available to enjoy this way. Just heat up some milk or half and half and stir in chopped chocolate of your choice – milk chocolate, dark chocolate, or maybe mix both; or use a flavored chocolate. It’s a great opportunity to discover and enjoy chocolates in a different (weather-defying) format.     Parisian Hot Chocolate Recipe: Le Chocolat Chaud Recipe from davidlebovitz.com (11/15/2005) Four ‘Parisian-sized’ Servings 2 cups (500ml) whole milk or half and half 5 ounces (130 g) bittersweet chocolate, (best-quality), finely