The End of Spring Break = Wah

Ah, the days of lounging about leisurely making Milanos are over.

I used Isa’s great recipe but …had some missteps. First, I put in too much flour. Sure, I could have easily fixed this but once my hands were covered in dough, there was no going back. The bigger misstep was the chocolate…

I had two ounces of baker’s chocolate, semi-sweetened, and 4 ounces of unsweetened. So when I melted it down with some agave, it seized quickly, congealing a bit to frosting-like texture and keeping a bit of burnt taste.

That’s all the chocolate in the fridge so I made do. They are still pretty awesome.