I'm sorry I just disappeared for far too long. Not exams, but a getaway, a time out, just me and my loved ones in Brisbane. Spent real good quality time with sis and Aaron. Had fantastic food and visited so many fantastic places. One thing that amaze us most are the bridges. There were so many bridges and they are all so awesome looking. Can't help but notice them, the engineer side of us :) This one at the bottom is an ongoing pedestrian bridge project. It's the first tensegrity bridge ever being constructed in Brisbane’s inner city.
I love the fact that you have so many options to get to the city. I especially like this one, boarding a ferry to the city. Very punctual, frequent rides and operates till late during the weekends.
That's about it for the city and there'll be more coming from the mountains and lakes. I'm not much of a coffee person but gimme chocolate and I'll down it no matter how full I am. Having reach back to home sweet home Adelaide, nothing beats a comfort warm hot chocolate drink
The famous Theobroma Chocolate use this cacao plant to produce good chocolate drinks and sweet treats for you. One would be amazed at how versatile this plant is.
This hot chocolate recipe is creamy, very thick, almost like Italian Hot Ciok. Use real good chocolates for this one. You'll definitely need sugar alongside this one, trust me.
Hot Chocolate (adapted from Apples for Jam by Tessa Kiros)
100g best-quality dark chocolate, chopped
2 cups milk
1/2 cup whipping cream
1 tsp icing sugar
Unsweetened cacao powder or ground cinnamon, to serve
Heat the chocolate and milk in a heavy based saucepan over medium heat, stirring constantly with a wooden spoon so it doesn't catch. Bring it to just below boiling point and whisk until completely smooth (This will take some time but be patient and don't rush through it. You;ll know it's just below boiling point when you see heat escape profusely from the surface of the mixture).
Meanwhile, whisk together the cream and icing sugar until quite thick, but not stiff, just dense enough to sit on top of the hot chocolate.
Pour the hot chocolate into cups and gently spoon the cream over the top, dropping it first onto the back of a spoon and letting it slide onto the top of the chocolate.
Garnish with a pinch of cocoa powder or cinnamon over the top and serve immediately.
This can be drunk as it is so the chocolate streams through the cream, or teh cream can be stirred through first. You can also make mocha chocolate by replacing 1/2 cup of the milk with freshly made, very strong espresso coffee.
Have a break with hot chocolate and enjoy.