I received a copy of The New Chicago Diner Cookbook this past Christmas and it is a joy to behold! There are so many recipes I want to make from it that my copy is practically stuffed to the brim with bookmarks.
One of the recipes that first caught my eye (other than the pasta carbonara, and the chocolate mousse cake, and the ginger coconut tofu bites, and the maple whipped cream and and and...) was the Mexican hot chocolate bark. I love spicy and sweet flavour combos and Mexican hot chocolate anything is my JAM, so I was stoked to get started on this recipe.
I waited until it was the perfect night for concocting a chocolatey treat that's spiked with hits of heat, and finally it came. On an extremely chilly and wintry Tuesday night, Mr. Picky Bitch was out with friends and I was left to indulge in some creature comforts. Snuggled up in an oversized hoodie with a kitty on my lap and a few episodes of Black-ish to catch up on, I was all set. It was time to get cracking on some sweet and spicy chocolate bark to help punch winter in the face.
|Picky Bitchez-style Mexican hot chocolate bark is fully equipped with the heat and spices |
some feel are required to punch Old Man Winter in the face.