Virtuoso Life - November/December 2007 - (Page 68) GLOBAL GOURMET Drink It In Chocolate, as it’s meant to be. By JESSICa MUELLER tiny glass of a murky, dark liquid casts a short shadow on the marble table, illuminated from above by a twinkling chandelier. you lean forward in your green velvet chair, stir A your cup with a petite silver spoon, and sip. a slow-blooming flower wakes on your tongue, revealing an earthy center surrounded by petals of sweetness, herbs, spice, and fruit. this chocolate in its sunday best makes you wonder why you ever stood for anything less. Cinnamon-infused drinking chocolate served with four kinds of chocolate nibs at Portland’s Cacao. 68 V I RT U O S O L I F E SUSAN SEUBERT in fact, the new World’s most noteworthy contribution to our global cuisine (sorry, vanilla) was once consumed only as
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