When I was a child, my father used to make an ice rink in the back yard. He'd pile us onto the toboggan and pull us around to flatten the snow. Then, night after night, he'd zip up his navy blue snowmobile suit and disappear into the dark. When he came back in, his mittens would be coated in ice and his nose and cheeks would be bright red. The fix? Hot chocolate.
When the rink was finally ready, after what seemed like weeks, mom would lace up our skates, stuff us into an envelope of winter wear and send us out to slip and slide the afternoon away. We'd return with numb toes and ice-encrusted lashes. The cure? Hot chocolate.
Today, as I face yet another snow shovel, I find myself craving this drink -- only a grown up version. As luck would have it, Dominique and Cindy Duby, chocolate artisans from Vancouver, have released a new book focusing entirely on chocolate. And their hot chocolate recipe is a raspberry version. And raspberry is the only chocolate flavour my lemon-loving dad likes. So I figure this was meant to be. I had to try it.