I mentioned in my previous post reviewing Xoco that I really wanted to have the torta ahogada. Since I’m in Chicago quite infrequently, I had to take matters into my own hands. First I made some crusty bread. This is a pretty standard Ratio (5:3) bread, formed into a baguette shape, baked with steam until [...]
Taza
Chocolate for Breakfast with Taza
First, to update from previous posts. The chef’s knife that I won has been working out fantastically. The edge is sharp, and the weight of the knife has been a welcome addition to all my cutting. It certainly came in handy over the gustatory celebration known as Thanksgiving. I had a great seasonal recipe published [...]
