Life's a Bicerin. Or Why We'll Never Be On Martha Stewart

So the P-G sends a photographer over to take some shots of a bicerin for an upcoming article on chocolate.

For two days Rich and John have been perfecting the consistency and proportion of the heavy cream top layer so we'd be ready to do this and get a great photograph worthy of a true food stylist.  Maybe that's cheating, but at least we weren't adding marbles to soup.

Problem is, the lighting behind the bar isn't that great.  Photog wants to shoot the drink near a front window.

We've got enough of the super cream for about three drinks.

And Rich spilled the first two trying to bring them over to the table.

As luck would have it, the bottom of the cream was a bit thicker and didn't lay across the top of the drink with a smooth surface.  But it was all we had to work with and that's what we used for the photo.  At least it made it to the table in one piece.

This is the point where a cynical gourmand (or perhaps Chris Baca) would note that it's all about the taste, not the aesthetic ;-)

Which is why in practice everyone here uses the fresh whipped cream we make daily for mochas.

Anyway, while those in the know know the bicerin is always on the menu, it's our featured drink for January.

Comments

[Michael]

God I want a bicerin! (And that's coming from someone who has had three hot chocolates in the last 24 hours!)