If you have read Brillat-Savarin’s The Physiology of Taste, written in 1825 and astutely translated by MFK Fisher, you will fondly remember the Professor’s essay on hot chocolate. In it he said, “in order to make a truly exquisite chocolate, countless subtle equations must be solved, from which we benefit without even having been conscious of them.”
Gustavo is now creating hot chocolate drinks for the season. He is making them the right way. These are premium drinks with no mixes and no shortcuts.