Before the New Year’s diet resolution kicks in there was time for one last venture into the world of great hot chocolate in Florence. This time it was a paper cup of Grom’s Fondente with a moustache of whipped cream and a tall white ceramic cup of Catinari’s Fondente with only a silver spoon.
Of all the cioccolata calda in Florence, Catinari is the best in quality, quantity, presentation and experience. Vestri comes in second in taste, but the plastic cup is a flaw. Grom serves three interesting versions of high quality, but the paper cup and no place to … Read More
Winter is the season for hot chocolate, preferably with whipped cream. To me, the most perfect hot chocolate in the world was served at Café Angelina in Paris in 1977. (I tasted it again in 1996, but although it was still fabulous, it wasn’t perfect (that may have had something to do with the guy eating steak tartare, topped with a raw egg, at the next table).)
Hot chocolate at Café Angelina is an event. A polite uniformed waiter arrives with a silver tray. On the tray is a silver dessert spoon, a small china pitcher of hot aromatic chocolate, … Read More
Does anyone else experience this seasonal change – a summer yen for gelato, but a winter chocolate craving? In Florence there is a small shop to visit all year long – Vestri Cioccolata (e Gelato). Leonardo Vestri has solved that problem of bridging the seasons with Affogato (Gelato “Drowned” in Hot Chocolate).
In the mid-1960s, Leonardo’s father Daniele, followed his own father into the artisanal chocolate world in the southern Tuscan town of Arezzo. Recently, Daniele went to the source to assure that he had the finest cocoa. He purchased a “finca”, a cocoa plantation in Puntacana, Dominican Republic. … Read More