Cocoa Weather

It’s quite chilly here, at least in comparison to a couple of weeks ago. An article on the antioxidant benefits of cocoa prompted us to get out the Droste and have a cup. It will become a winter ritual, I think.

Droste-Dutch cocoa-is quite different than English, American, Spanish, or Mexican hot chocolate, all of which I’ve made. The Spanish version contains rice flour and is very, very thick (and rich); it’s sipped in demitasses and is good for dipping churros (fried dough) into. We may pick some up when we go to Spain in early December. It will certainly be the right time of year!

Numenius reminds me of the Droste effect—the package design which features a picture of the package inside a picture of the package inside a picture of the package. Unfortunately the package sold in the United States has a different design.