Sunday, April 15, 2012

Chocolate, Hot and Cold

First, the hot. The dark hot chocolate from Lily O-Brien's reminds me of the inside of a molten chocolate cake. The milk and the white hot chocolates are good too, but not as rich. Lily O'Brien's uses 55% cocoa in it so it can get a little bitter. An extra packet of sugar does the trick. Plus, they add in a little treat.

Now the cold. This morning's frozen Mayan chocolate with pasilla chili, espresso and whipped cream from Brooklyn Label. Spicy, icy caffeination.

The Brooklyn French Toast made with creamy challah and topped with cranberry pecan butter completed the sugar rush.

Lily O'Briens
36 West 40th St.

Brooklyn Label
180 Franklin St.

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