Brevity by Dan Thompson for October 25, 2017

Oh a Swiss Cocoa clock.

Now he’s cuckoo for cocoa clocks!

Thank goodness it is 3 o’clock. If it had been 12 , he would have been covered.

A Cocoa clock?

That’s cuckoo… even if I am a cocoa nut.

 

Speaking of cuckoo…

Alexi, I don’t usually start discussions of your recipes

because, as you know, I’m not fond of having or discussing them in these comments pages,

breaking the comedic flow, as it were….

but I believe in “to each his own.”

 

But I’ve GOT to ask about your cocoa recipe …

are you sure you typed the quantities you actually meant?

Half a teaspoon of cocoa per cup?

For those who don’t know…. there are three teaspoons in a tablespoon, 16 tablespoons per cup.

Most recipes use about a tablespoon of cocoa per cup, six times your recipe, and often 1/3 cup cocoa for 4 cups.

 

I use two tablespoons per cup… twelve times your recipe…to get a good chocolate flavor…

or even better, one tablespoon of cocoa and another of chocolate chips, stirred into the hot liquid as a finish.

 

And a third of a cup of sugar, for one serving??

That’s more than 5 tablespoons, about 65 grams….

or visualise it as over 2 and a half ounces, and the sugar content of at least three regular size candy bars!

OMG.

I only use about two _teaspoons of sugar… about 8 grams… but I do like a semisweet taste, and some people like twice that.

 

In most ways, though I totally agree about whole milk, the only kind I buy if I can get it,

my hot cocoa is just about opposite to yours!

Also, I never let the milk boil… a warning in almost every recipe… … so I wondered what boiling does for yours.

Not trying to create any arguments… just genuinely curious.

Well, at least it wasn’t a cloaca clock.

I don’t need no bloomin’ cocoa clock to tell me the time.