With snow blanketing the ground, the only thing left to do to complete the winter wonderland experience is to make a big mug of hot chocolate and curl up next to the fire. It’s a decadent treat, especially when it’s a homemade hot chocolate recipe, paired with the ultra fluffy and fragrant peppermint marshmallows from Very Prairie.
Susan Dietrich of Very Prairie, a local Minneapolis artisan food company, is downright giggly as she talks about her love of food. Beginning her career as a graphic designer, she followed her taste buds, resulting in a career change to a pastry chef. Four years ago she formed Very Prairie, a company she describes as focusing on specialty pantry items. Her line of foods ranges from pasta to graham crackers to granola.
When speaking of local artisan foods, Dietrich is emphatic to point out that saying something is “local, doesn’t mean it’s good.” To make her products good, she uses only locally sourced ingredients and, when not available, she chooses the organic option. Dietrich describes her products as “ingredient driven,” then illustrates this point by speaking of the stone ground local grain that she uses, which took months working with a local supplier to get right. Her dedication to quality is evident.
Very Prairie products aren’t, however, easy to find. Marshmallows are currently sold at the new Sugar Sugar candy store in South Minneapolis and next week will be on the shelves at Nature’s Harvest, a flower shop in Wayzata. Dietrich hopes to expand to other local food stores and will also return to the Mill City Farmers Market in the summer.
Despite the effort, the hunt for peppermint marshmallows pays off. Sure, hot chocolate is good… excellent, actually, but the fluffy marshmallows thick with peppermint are the true stars of the show as they slowly melt into the bittersweet beverage.
Very Rich Hot Chocolate
A Year in Chocolate by Alice Medrich
3 oz semisweet or bittersweet chocolate, chopped into small pieces*
¾ c boiling water
¾ c milk
Place the chocolate in a small saucepan. Pour a little of the boiling water over the chocolate and stir until the chocolate is melted. Add the rest of the boiling water and the milk. Heat the mixture, whisking constantly, until it is hot but not boiling. For the best flavor and texture, avoid exceeding 180°F. Serve immediately or set aside and reheat gently before serving.