Sierra Cacao High
Growing up in San Francisco's North Beach, I was no stranger to delicious Ghirardelli hot chocolate made from cocoa out of that orange tin. Yet as a new National Park Service seasonal In Yosemite Valley in the mid-80's, I went to a staff potluck and discovered my first drinking chocolate.
Our staff gathered at the home of our supervisor, Jeff Samco, which was located not far from the Visitor Center on the valley floor. Towards the end of the evening we gravitated towards the kitchen and found ourselves huddled around the stove. We all watched the pot of hot milk like eager children witnessing an ancient ritual, as Jeff slowly and patiently melted the solid chocolate into its dreamy, liquid state. It was quite the finale to wonderful meal together.
Even though the resulting drink was made with one of those big Hershey milk chocolate bars, all I know is that I experienced something special that evening. I had never seen a cup of hot chocolate made by hand from scratch. That night in Yosemite Valley, I guess you can say I experienced a "chocolate brain warp" at 3000 feet above sea level.
Jeff was way ahead of his time. Not only was he a confirmed foodie before the term was coined; he was making something similar to what Europeans have been enjoying for years. We're just now playing catch up on this side of the Atlantic.
Also while in the Sierra, I was introduced to one hot chocolate laced with peppermint schnapps and another with unsweetened coconut milk. Although a purist at heart, I surprisingly found these two drinks to be wonderful, especially on a cold winter's night. Add a cozy fireplace- and presto-you've just created a little piece of heaven on earth.
Source : articlesbase
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