It's so rich that by the time I finish my small cup, I feel sick but I'm still addicted. It tastes like a melted chocolate bar to me. Any ideas at how to replicate? Think they use heavy cream or half and half?
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
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