Hot chocolate in regular or mint—go for the mint.
|Dashing through the snow (and we have plenty of it in the Northeast right now), we raced into Williams-Sonoma for some last-minute holiday gifts. There are plenty of good things to eat there. We had been to the store a week earlier, and had the opportunity to nibble on chocolatier Michael Recchiuti’s Champagne truffles (Recchiuti is a NIBBLE Top Pick Of The Week), some delicious Five Apple Cider with mulling spices and this lovely Mint Hot Chocolate, made from flakes of Guittard chocolate, one of the world’s finest (and noteworthy for making a chocolaty yet not-very-sweet beverage). You can see the difference between cocoa and hot chocolate in the photo. Hot chocolate is made from shaved chocolate bars, cocoa from ground cocoa powder. Guess which is richer! (Note that “rich” does not mean sweet and cloying.)|
|There are also cupcake mixes from Beverly Hills’ famous Sprinkles cupcake bakery—much more immediately gratifying than waiting in line at Sprinkles, even if you live in L.A. The Red Velvet is one of the best red velvet cake recipes we’ve had (it includes a frosting recipe that is equally delicious). Then, it was back out into the snow. Of course, we purchased an extra package of everything as our own treat for braving the elements on behalf of making the holidays happier (and tastier) for family and friends.|
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