by motoman » Mon Oct 11, 2010 9:42 am
I use the Ghiradelli too and can confirm the over sweet after taste, we blend our coffee so why not try a mix of the two.
You can of course make your own, hot milk with a few chunks of 85% cocoa solid dark chocolate melted into it, then reheated and whisked, is better than any comercial brew. It takes a few tries to get the mix right but it is worth it. Sweeten to taste then top with fresh cream.
Before coffee there was Marcel Desaulniers 'Death by Chocolate' in my kitchen library. Like coffee you only get the best by using the best. Only use the best Belgian (I knew they has a purpose) chocolate and reap the rewards.
La Valentina Levetta
Mazzer Mini
Huky 500T
Bodum s/s Press Pot(Covered in dust)
Mokka, Vietnamese Press and other pots(unseen since I fell in love with La Valentina)