Hot Chocolate

I personally find the downstairs hot chocolate far superior to the hot chocolate upstairs. The hot chocolate downstairs is rich in coca and has the perfect ratio of water to coco. While the up stairs hot chocolate lacks a certain essence. In a recent study, Franciscan students participated in a blind taste test and 100% agreed that the downstairs hot chocolate in the preferred ratio of coco and water. The real issue occurs when the downstairs hot chocolate machine is constantly out of order. This is most likely due to the number of students craving its excellent machinery abilities. It is possible to ensure the downstairs machine is constantly in working order?