Reviewed: Aug. 7, 2007

The maple syrup I used didn't really get through but it was still good!I will definately make this again.

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kecius

Cooking Level: Intermediate

Home Town: Kaunas, Kauno Apskritis, Lithuania

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Reviewed: Feb. 13, 2007

A great taste, slightly different from standard hot cocoa. I took other reviewers' advice and added extra cocoa powder. Also, try whipping/frothing some of the milk for a great foamy texture.

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JENACE

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Reviewed: Jan. 23, 2007

Really good stuff, everyone loved it. Thanks.

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See2Gee

Cooking Level: Intermediate

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Reviewed: Jan. 19, 2007

loved this! A big hit with the boyfriend who is so picky. Excellent with Gingerbread Biscotti.

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ElishaL

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Reviewed: Jan. 1, 2007

I used real maple syrup instead of the flavoring, delicious. Be sure to use REAL maple syrup and not the imitation stuff.

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trishthedish725

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: El Cajon, California, USA

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Reviewed: Nov. 15, 2006

Darlene, THANK YOU so much! I've been on a hunt for the best cocoa and this is hands down the best I've ever had. I added an extra 1/2 tablespoon cocoa to make it even more chocolatey. Perfect for the chilly days here in the Northwest :)

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DakotaS20

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Vancouver, Washington, USA

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Reviewed: Nov. 6, 2006

Quite a delicious concoction, although I wouldn't really call it hot chocolate. My 3 boys called it "praline cocoa", as it tastes just like my homemade maple pralines. It's delicious as printed, although next time I will double the amount of cocoa powder to enhance the chocolate flavor & reduce the maple flavoring a bit. It's very unique & a nice change from the ordinary. Thanks!

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