Saturday, November 8, 2014

Breakfast Chocolate

A quick breakfast recommendation (and fuzzy, dark accompanying photo) for this rainy, cold weekend.  My friend over at Scribbles in Toronto turned me onto this great recipe for Parisian hot chocolate: heat up milk, add dark chocolate, melt, simmer, and serve.  I tried it this morning; not as hot chocolate, but cooled overnight in the fridge and drizzled over small crepes with fresh raspberries and sliced bananas.  If you're not a crepe maker, I'm quite certain that a nice, chewy baguette would make a killer substitute.

No comments:

Post a Comment