I don’t know about you, but my hands are losing strength. It’s particularly frustrating when an opened jar of honey or molasses won’t open. Running hot water over the jars works, but it wastes energy and time. Try rubbing a little vegetable oil on the inside of the cap and threads when you first open the bottle. The threads get “lubricated” and this prevents the sticking. Lula’s for Lunch…and More! Catering wishes for you a smooth pour… 🙂
Chocolate with a “kick” that is…in honor of Cinco de Mayo, let’s talk about Mexican Chocolate!
Unlike other chocolate which is “conched” – a process that silkens and refines the chocolate, Mexican chocolate is stone ground and has a more gritty texture. It will often be ground with a touch of cinnamon, and can remind the taste buds of molasses or coffee. You can most likely find the Ibarra, Taza, or Abuelita brands in the USA.
At Lula’s for Lunch…and More! Catering, I like to use Mexican chocolate in our mole sauce because it gives more depth to the flavor. You should give it a try! Now…go get your margarita on! Salud!