Oat milk meets haute cuisine

When the taste is this extraordinary, it’s all about the beans

While I love autumn, I’m not good at change. I thought about this as I idly dunked four gingernuts into my hot chocolate (Hotel Chocolat Chili and Cinnamon – I’ll be testing various hot chocolates over the coming months), while watching the leaves on my maple tree turn crinkle-brown. Then I started thinking about crumbles and deliberating the relative merits of cream or custard as bowl-fellows.

I had studiously surrounded myself with high-cocoa-content chocolate, rather foolishly given I now wanted the creamy delights of milk, but I also had some more indulgent bars which I burrowed for, in my pile, like a squirrel in the depths of a winter nut frenzy.

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