{"id":94,"date":"2012-12-06T19:34:54","date_gmt":"2012-12-06T19:34:54","guid":{"rendered":"https:\/\/twiceifilikeit.com\/?p=94"},"modified":"2012-12-06T19:41:32","modified_gmt":"2012-12-06T19:41:32","slug":"a-weekly-indulgence","status":"publish","type":"post","link":"https:\/\/twiceifilikeit.com\/?p=94","title":{"rendered":"A weekly indulgence…"},"content":{"rendered":"

Cioccolata Calda (chi-o-co-la-ta call-da) is vaguely comparable to the drinking chocolate served with churros in Spain or, the rich indulgences in Switzerland. Unlike anything I have ever had before, this of thick, creamy, liquid velvet is absolutely intoxicating!<\/p>\n

Lucky for us, Caff\u00e8 Converso, famous for their Cioccolata Calda con Panna (with whip), is just at the end of the block. This tiny 110-year-old pasticcieria is referred to as the \u201cliving room\u201d of Bra (population: 30,000), and the classically furnished bar also offers a selection of local confections like Christmas Panettoni and a seasonal Salcsiccia di Bra.\u00a0 Comprised of milk, sugar chocolate, and a thickening agent (generally flour or cornstarch), this treat is so dense you \u201cdrink\u201d it with a small spoon.<\/p>\n

From the sounds of it, coffee and chocolate hit Europe the early 1500\u2019s, and Venice kicked off the craze, which quickly spread throughout Italy. A few of us had the opportunity to taste another variation last weekend in Torino at Caf\u00e9 Bicerin, where their local treat blends espresso, chocolate and whole milk (often whipped) for a variation that adds caffeine to the sugar rush.<\/p>\n