First you melt the chocolate -- dark, dark chocolate. Annamarie didn't have to jury-rig a pot and pan; The Academy had a double-boiler in the kitchen cabinet and everything. Fancy.
Then came the coffee grounds. Again, there was the good stuff. Seriously, Momma always said if everything on coffee packaging was written using the 26 Latin letters, you were doin' it wrong.
Little bit of vanilla, little bit of cinnamon. Flavor was important.


But the key then was cooling it, solidifying it. Because coffee, or cocoa, a lady sips. Shards of near-distilled solid caffeine goodness, you can just chow down like a little girl hiding under the covers.

And she was going to need it. Lots of it.

She didn't reflect on whether anyone would notice the smell.