For my first event post, I published Love is Dizzying, But Romance Is All About Balance , with a little help from by one of the event sponsors - UncommonGoods . To go along with my Gluten-Free Chocolate Cake with Rose Peppercorn Salted Cream, that I published in the UncommonGoods post, I served tiny mugs of hot chocolate made with Pacari Chocolate .* Andean Rose Geranium Hot Chocolate with Whipped Coconut Cream Ingredients serves 4 Hot Chocolate 4 C milk (I made mine dairy-free with my homemade hazelnut milk ) 1-1/2 C dark chocolate, chopped into pieces 1/2 C Andean Rose Geranium chocolate, chopped into pieces 2-3 T honey, depending on your taste 1 vanilla bean pinch salt (I used a rose peppercorn salt from UncommonGoods) Optional to make it 21+: 1 ounce brandy or tequila Whipped Coconut Cream 1 can coconut milk (must be a full fat version) 1/2 C organic powdered sugar Procedure Whipped Coconut Cream Chill your coconut milk in the
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