Sometimes when you least expect it, a
new random chocolate. . .
shows up .
Yes, I do have to say, I’m obsessed with good chocolate. Hence the nick name “Chocolate Girl”. And I’m
happy to report. . .
that “good chocolate” is now on the FDA’s health food list (at least for now) due to its rich, creamy oils that are so good for our bodies.
Though I think my “love for chocolate” has less to do with the “health” benefits (well, maybe a little) of it and more to do with the fact that,
I just “love chocolate!”
What can I say?
When I need a break from writing I wander into the kitchen and open my “chocolate” drawer and take out a piece of Theo’s organic 70% Sea Salt chocolate. My all time Fave!
I know. . .
I remind my hubby and kids, my habit could be so much worse!
Every couple of weeks I get in my car and drive to Central Market and buy several bars of Theo’s. When I open my drawer and see I’m on the last bar a part of me begins to -
hyperventilate. . .
And the thing is,
If. . .
my husband’s niece from Minnesota, had not made plans for a tour for all of us at the Theo Organic Chocolate Factory in Seattle during her visit a couple of summers ago I would never have known about Theo Sea Salt Chocolate. Or about the Theo Chocolate Factory.
I know. . . Can you even imagine?
Denise and her daughter Meghan.
¼ cup cocoa
¾ cup sugar
½ tsp. salt
1 tblsp. cornstarch
½ cup milk
Bring to a boil for 5 minutes. Add 2 tblsp. butter + 2 tsp. vanilla. Cool to lukewarm.
If there’s no chocolate ice cream in the house, this is the next best thing, drizzled over vanilla ice cream.