ALAS! ALACK! OH WOE! AND SOMETHING CHEESY
An hour later, as we waddled home replete, we passed the cheese shop again. And now she howled. A long kvetching ranting wail, though not so loud as to draw any attention from any passers-by, relating that she had gone there recently to buy some Schokinag, but all... they... had... was... Scharfenberger!
Which, apparently, is crap. Her opinion. Utter crap.
Despicable overpriced snob white twenty something yuppie ignoramous rotten garbage crap.
Can't say I particularly disagree.
Schokinag is good stuff.
[See here: http://www.worldpantry.com/schokinag/home.html]
Scharfenberger, while highly reputed among the snobnoscenti, just ain't right. Good chocolate is more than advanced chemistry and math. There is no inspiration in Scharfenberger.
Tain't bad, but it ain't exciting either.
[Unless your taste runs to overpriced snob white twenty something yuppie ignoramous chocolate.]
The cheese shop has recently changed hands, and the food maven wot run the place is no longer there. Now it is uninspired as far as anything which isn't cheese is concerned (the cheese selection is sterling - hence the nickname 'the cheese shop', it is actually called something else).
Good drinking chocolate is hard to find in San Francisco (Ghirardelli is not nearly as good as the tourist brochures claim). Schokinag drinking chocolate has fragments of ground chunk-chocolate in among the prepared cacao, which give the hot beverage made with their mixture a wonderfull mouth-feel and aroma. And a depth of flavour. Most hot chocolate mixes are little more than mediocre generic cacao with essences and stabilizers. But Schokinag is indeed special. Luscious.
[Mind you, I am not going to tell her that because of me her supply of Schokinag diminished quite a bit more rapidly than it should have. There are some things one's significant other does NOT need to know. Like about the afternoon that I had a furious argument about wild clover honey with her teddy bear. She does not need to know that either. I do not wish to pay with my life for speaking firmly to the Ms. Bruin about honey, nor for stealing Schokinag.]
We still have Cadbury's. And Droste in a pinch. One can always melt some fine bar chocolate and whip it into the scalded milk. Add a pinch of freshly grated cinnamon (not cassia but real Ceylon canela).
Some vaunted Mexican cacao mix is also available at the cheese shop. It costs nearly twenty dollars for a tin. What kind of price is that? Does anybody really think very many Mexicans will fork over twenty bucks for cacao? Any Mexicans? Any at all? Hmmmph!
For more on chocolate, and the important soul-soothing qualities of a good cacao fix, please visit this site: http://goingslightlymad.blogspot.com/
Browse until you stumble over Maltesers.
There's chocolate in them there hills.