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At the historic Hampshire House, Chef Markus Ripperger simmers up thick, rich, unbelievably luscious Chocolate Soup. The soup was created for the first Chocolate Tour in the winter of 1997. Much to the disbelief of his friends and colleagues, Ripperger decided to invent a chocolate dessert soup. By blending crème de cacao, amaretto, Kahlua, and Swiss chocolate, he developed his now much loved Maple Roasted Almond and Swiss Chocolate Soup. It has been so successful that when he’s proposed creating something else for the Chocolate Tour, he’s always talked out of it.
Excerpt from Phantom's Great Ate for Soups
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