Stop at your local newsstand and and pick up a copy of the February Food and Wine issue and you will see a luscious article on milk chocolate desserts. It shows my tiny teacup filled with Pot de Creme, a traditional french custard typically served in a pot shpaed cup. This milk chocolate version is from the pastry chef Frank Urso at Philadelphia's Parc is supersilky and dense. To order a set of cups for your next dinner party click on the link below: