Signs on tables at the local Cracker Barrel advertise “chocolate cobbler.”
Think about that for a moment: chocolate cobbler! I envision it: a crispy upper crust enclosing a warm, fudgy filling, topped with premium vanilla ice cream. Marshmallows, maybe? A garnish of chopped nuts? A drizzle of caramel?
So we order chocolate cobblers to go. In our kitchen, out of the bag, the chocolate cobbler looks more like a shrunken bundt cake. Each lump of crumbly, slightly dry cake comes with its own packet of chocolate fudge frosting and a scoop of thin, generic ice cream.
During assembly, the cakes crack, split, and deteriorate. The fudge is too thick, even after liberal microwaving. The ice cream tastes cheap and weak — more like “ice milk” than ice cream.
Of course, we eat it anyway … but not without sighing over what could have been.
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