Our half-dipped, cocoa cups have been in constant use this week. Hot chocolate is a passion that I share with the GD and we sample new brands all of the time. Should one add cream? Is a water-based cocoa quite indulgent enough, and then, do we embrace the American tradition of adding marshmallows? The answer to these questions is, 'yes'. Try them all! I would recommend floating a little whipped cream on the top and grating some dark chocolate over it. I like a dash of vanilla extract for comfort and, in extreme temperatures, we go the way of the Aztecs and add a little chilli - not too much, just enough to engender a warm glow! The Cocoa Cups are large (what is the point of mealy-mouthed indulgence?) and have a wide, surface area, which we have found to be the best way to consume hot chocolate - it tends to remain boiling for too long in a straight mug and enthusiasm can be rewarded with a burnt tongue! The terracotta vessel has been dipped, by hand, in a variety of coloured glazes and they look soft and lovely - if Vermeer's models had stopped washing-up for a minute and had a sip of cocoa, it would have been from these! Obviously, the vessels are not exclusively for hot chocolate and they make brilliant breakfast cups, particularly in the summer, when they cool tea/coffee at the surface so that they are drinkable.
14cm x 9.5cm