The Chocolate Kiss

by Laura Florand

  KENSINGTON and the k logo are Reg. U.S. Pat. & TM Off.

  ISBN: 978-0-7582-8611-6

  First Kensington Trade Paperback Printing: January 2013

  Notes

  1

  Up to ½ cup of cream can be substituted for the milk if you want a particularly rich and seductive texture.

  2

  From Ellie, of A Taste of Elle, for her American readers: This recipe for chocolat chaud will still be much better than hot cocoa, even if you use chocolate chips from the supermarket. But chocolate is the main flavor, so go with the best quality you can. Also chocolate chips will make for a grainier texture than a fine couverture chocolate, which is made to melt smoothly.