If you like milk chocolate, then I’m sure you’d like these chocolate bars as much as I do! I received some samples of Ghirardelli Luxe milk chocolate as part of the Foodbuzz Tastemaker Program and enjoyed savoring the rich and creamy squares of milk chocolate in three different flavors…classic milk chocolate, hazelnut, and almond. I liked all of them, but if I had to choose a favorite I’d go with the almond…I love almonds and a chocolate/almond combination is pretty hard for me to resist! 🙂 These chocolates are so smooth and creamy…they just melt in your mouth!
While I was taking this Ghirardelli chocolate taste-testing break, it reminded me of my two visits to San Fransisco and the stops I made both times to the flagship Ghirardelli Ice Cream and Chocolate Shop in Ghirardelli Square. It’s a great place to visit if you’re in the area…the square is also home to many other unique shops and restaurants and is located in a beautiful spot right on the San Francisco waterfront. Here’s a photo, courtesy of GhirardelliSquare.com…
It only seems right to include a Ghirardelli recipe in this post and since the weather is getting cooler, I thought this hot cocoa recipe (and photo), slightly modified from Ghirardelli.com, would be the perfect choice…
GHIRARDELLI HOT COCOA
(Makes 4 servings)
- 4 ounces 60% Cacao Bittersweet Chocolate Chips (or semi-sweet or milk chocolate chips)
- 1 cup half-and-half
- 1/2 teaspoon almond or peppermint extract
- 1 teaspoon vanilla extract
- 1/2 cup whipped cream
In saucepan over low heat, bring chocolate and half-and-half to simmer, whisking constantly. Simmer 1 minute or until mixture thickens slightly. Remove from heat; whisk in almond or peppermint extract and vanilla extract.
Pour into four 1/2-cup demitasse or coffee cups. Top each serving with 2 tablespoons whipped cream; dust with Ghirardelli Unsweetened Cocoa (if desired). Serve immediately.