Chocolate and chilli: Mexican Hot Chocolate


Food writer, broadcaster and author Caroline Hennessy has been focused on food and writing since editing Ireland’s first food website for RTÉ in 2000. Chair of the Irish Food Writers’ Guild, she established the award-winning Bibliocook: All About Food in 2005, is the author of two books about beer and food and has a column in the Irish Examiner in which she writes about small food producers and the ways in which they develop and maintain a sustainable local food system.

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2 Responses

  1. Barbara says:

    Great minds think alike. Or is it the weather making us think of chocolate. A blogger in LA sent me some of this chocolate recently (I blogged about it back on 12 July). Great to know I can get it in NZ. Must try it with the chilli powder. Apparently the Mexicans use some wooden implement to froth the milk. I found my stick blender did a good job.

  2. Caroline says:

    I think my purchase of the long coveted Green & Black’s chocolate cookery book in Dunedin that weekend rather helped my mind turn to chocolate, not that I ever need much encouragement.

    In the absence of the authentic Mexican implement, I found my ancient wire hand whisk a fine substitute. My own stick blender is, to my sorrow, back in Ireland along with the wee, but exceptionally useful food processor that I love. The problems of having two kitchens on either side of the world!

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