Comments on: Torta Ahogada Knock-off http://www.cleverfoodblog.com/2010/01/torta-ahogada-knock-off/ We all need to eat. Thu, 29 Jul 2010 13:22:22 +0000 hourly 1 http://wordpress.org/?v=3.0 By: Jason http://www.cleverfoodblog.com/2010/01/torta-ahogada-knock-off/comment-page-1/#comment-855 Jason Fri, 22 Jan 2010 15:40:36 +0000 http://www.cleverfoodblog.com/?p=501#comment-855 Stuart, for the Mexican chocolate discs, I recommend the traditional method, making hot chocolate with water or milk. <a href="http://www.tazachocolate.com/LearnMore/Mexican_Hot_Chocolate" rel="nofollow">Taza recommends</a> grating the disc, but I usually just break it up a little. You can simply use a whisk to mix & froth it, but using an immersion blender will break up some remaining coarse pieces of cacao & sugar. As for the nibs, just eat em! Stuart, for the Mexican chocolate discs, I recommend the traditional method, making hot chocolate with water or milk. Taza recommends grating the disc, but I usually just break it up a little. You can simply use a whisk to mix & froth it, but using an immersion blender will break up some remaining coarse pieces of cacao & sugar.

As for the nibs, just eat em!

]]> By: Stuart http://www.cleverfoodblog.com/2010/01/torta-ahogada-knock-off/comment-page-1/#comment-854 Stuart Thu, 21 Jan 2010 23:43:46 +0000 http://www.cleverfoodblog.com/?p=501#comment-854 Also, got the chocolate today. Thanks! Any recommendations on how to best use it? Also, got the chocolate today. Thanks! Any recommendations on how to best use it?

]]> By: Stuart http://www.cleverfoodblog.com/2010/01/torta-ahogada-knock-off/comment-page-1/#comment-853 Stuart Thu, 21 Jan 2010 23:40:43 +0000 http://www.cleverfoodblog.com/?p=501#comment-853 I've been making pickled onions and cabbage all winter and putting it on EVERYTHING. I think this is the winter of cabbage for me. I should post about that. I’ve been making pickled onions and cabbage all winter and putting it on EVERYTHING. I think this is the winter of cabbage for me. I should post about that.

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