1 tsp cocoa
1/2 tsp dark muscovado sugar
Dissolve cocoa and sugar in a little hot water. Steam milk and pour into cocoa mix.
how do you like yours?
i tested it just this afternoon. it was brilliant.
1x teaspoon cocoa
1x teaspoon brown sugar
very little full cream milk
froth the milk, mix cocoa and brown sugar. pour little milk, mix thorougly and pour the rest of the milk.
1 tsp cocoa
1/2 tsp dark muscovado sugar
Dissolve cocoa and sugar in a little hot water. Steam milk and pour into cocoa mix.
very well. surprisingly nice isnt itOriginally Posted by Michelle link=1217763868/0#1 date=1217764223
what is surprising about quality products coming from CS?
We too are having fun playing around with different sugars in the cocoa. The results are vastly different... and I would like to try a few "blind" sometime to see how much of the results are psychological
I find with brown sugar you can also have it as a milk shake, all other sugars dont dissolve and remain grainy. I spose you could also use sugar syrup if you had any lying around (for those cocktail connoisseur amongst us).
had another one this afternoon. tried using small cup with 1 teaspoon of cacao & 1 demerara sugar & steam milk.
result amazing. bitter, sweet symphony...
ahhh yes, I havent had the pleasure of this cocoa yet but Im eager to get some.. I had some wonderful dutched cocoa from the Margaret River in WA recently.. its awesome making your own iced chocolate, it seems almost healthy since you know exactly what your putting in!! One spoon of sugar, one of cocoa, and milk, thats it! No colours or copious amounts of sugar.. nice and simple.
Appart from my beloved dark brown sugar, I also like to experiment with spices.. a touch of cassia, nutmeg, vanilla extract etc.. in a massively pig sized glass full to the brim with ice.. ohhh yeah!
i made chioccola italiana with the cacao.
it was perfect
1 tablespoon of cacao
1 or 2 tablespoon of sugar depending your sweettooth
1 teaspoon of corn flour
1 glass of milk
mix corn flour with drops of water to get it blended together. pour it over the cacao and put in on medium fire. when near boil pour the milk andbring it to boil and youll notice the glossy mixture.
serve with whipped cream. delicioso...
I came across a jar of "Cadbury Cafe Blend" hot chocolate last week and was interested to read what was in it.
The punchline is only 22.5% cocoa.... and this is the premium cafe product if you read their hype.
Its also interesting to see of a 18g serve they estimate there is 21.9g of sugar in it. (maybe Im reading the packet wrong)?
I think Im pretty happy with the Red African cocoa thanks Mr Cadbury!
Thats just disgraceful ... Its full of all sorts of crap too, anti-caking agent, fake vanilla, salt, why the hell would you want salt in your cocoa!? hah. I find this really annoying.. no doubt Cadbury charges through the roof for this crap too..
Back to the Cote dIvoire though, Ive read that most of the worlds cocoa comes from this region.. the country is rife with slave/child labour and human trafficking. A lot of organisations and companies etc try to promote awareness etc.. but in the end how do we really know what were buying? Does the company that sells this Cote dIvoire Red African Cocoa have any sort of statement about its cocoa not coming from slave labour etc?
I dont wanna put a dampener on it, but Id just like to know really.. I havent bought some yet, but I will next month if its available, .. and Id like a clear conscious :)
Your taste buds dont have a conscience Rolley. Ive just ordered some hopefully arriving today and I admit I didnt know about the claims of child slavery. There is a few Wikipedia articles about it and the ILO are checking out.
The dilemma is do you boycott the product and hurt the CdI economy or do you use the product knowing its the best and ignore the ethical part or do we find some way to try to help the situation.
It sounds like there may be some basis to the claims of child slavery but do we have all the facts?
It is a concern worth thinking about.
When I used to work for Cadburys, there was quite a bit of stuff kicking around on this subject.
What was being put out to staff then (2005) was that they source a majority of their cocoa from Ghana and were working towards some kind of program to improve the general conditions/price for the farmers there. However, its all just words really. Internal comms always tend to paint a rosy picture with the hope that you will go forth and spread the word to all your friends and family. In the end, I had no way to verify what they were saying and had no idea if the cocoa being purchased was coming from any farms with slave/child labour.
A quick search found some references to the Cadbury Cocoa Partnership
I realise its not focussing on the Ivory Coast, but thought it was worth a look.
I like the title - Is fair trade ever Fairtrade? (although I think it would read better as Is Fairtrade ever fair trade?)
This is definitely deja vu. It feels like only last week we were discussing profits over people on a similar thread
... try to make ends meet, youre a slave to the money then you die...
[just in reference to an earlier post]
Id say this cocoa powder has verve!
You mean it has a bittersweet symphony?Originally Posted by Identity link=1217763868/0#14 date=1219668205
A bag is sitting on my desk looking at me - I know Im going to have to open it up and try it b4 I go home today. Nope, Im gonna do it now!
UPDATE: OMG that was good. Just 2 tspns of [s]coffee[/s] cocoa + hotwater + 1/3 milk. Tried it without any sugar - beautiful - doesnt need it. Im gonna have to try it with steamed milk when I get home
Must have been euphoric Steve - did you put any cocoa in it? ;DOriginally Posted by flynnaus link=1217763868/0#15 date=1219706054
Hehehehe - I meant cocoa, not coffee of course but yes, it was euphoric!
I claim copyright on all my typos
Cereals often have a per serving (with Xmls milk) - maybe thats how they came to this, though pretty poor form not to state it if thats the case.Originally Posted by Andy Freeman link=1217763868/0#8 date=1219584481
Labels! You just about need to be a chemist to work out what you might be consuming.
Mmmmmm Yummy, had my first Hot Choc with this last night Mr Cadburys is now in the bin (not much left anyway) ;)
One Rounded teaspoon, 2 teaspoons demerara sugar dissolved in a little hot water in a 350ml bucket before steaming the milk (200ml cold) and poured over the top. As described above bitter sweet rich 10/10 to Andy for sourcing this one 8-)
Brownies, Chocolate Mousse coming soon ;D
Such elegance, well said my friend.Originally Posted by Rolley link=1217763868/0#9 date=1219622637
I have noticed my bag of CS Cote dI dropping lately and upon enquiry was told to especially enjoy the chocolate brownies :( and some other new batch of cookie type things.
Oh well cant be all bad ;D
I wasnt ignoring this query, I just needed to confirm with the broker before I replied and the world timezones mean it takes a couple of days to have an email conversation...
The good news is that the broker assures me that they only purchase cocoa from a Utz Certified "trading house" at Cote dIvoire and went on to say that "its important to us that the cocoa is being grown and handled in a responsible way -- environmentally, socially, and financially".Back to the Cote dIvoire though, Ive read that most of the worlds cocoa comes from this region.. the country is rife with slave/child labour and human trafficking. *A lot of organisations and companies etc try to promote awareness etc.. but in the end how do we really know what were buying? *Does the company that sells this Cote dIvoire Red African Cocoa have any sort of statement about its cocoa not coming from slave labour etc? *
We have sold lots of Utz Kapeh products in the past, a few of my blends use Utz beans too but we dont "bang-on about it" like the some FT sellers tend to do.
They are just calling themselves "Utz Certified" these days to cover a range of products. Checkout UTZ Certifieds web site:
Well, you can sleep well after your late night Red African Cocoa!Id just like to know really.. I havent bought some yet, but I will next month if its available, .. and Id like a clear conscious :)
We have had a lot of requests to have it available with CS roasted coffee too (because it will fit in a satchel with the beans) so for now it will be in BeanBay all the time under the Cocoa/Tea section and we will try and keep it in stock.
Thats really pleasing to hear! I had pondered this issue as well. :D Better go drink some ...Originally Posted by Andy Freeman link=1217763868/20#21 date=1219718300
I agree Michelle, I doubted very much that our broker would want any part of child labour but its is great to get it first hand from the producer.
Yeah awesome, I appreciate the reply posts, it is good to know.. Im definitely going to place an order next beanbay then! Yipeee cant wait! Its been ages since Ive had decent cocoa : )
Just had another (large) cup of hot cocoa, hoping to get a decent nights sleep after guzzling coffee all day. Totally delicious - just melted a heaped teaspoon of cocoa with a slightly rounded teaspoon of sugar in hot water, and then filled with steamed/foamed milk.
By the way, does anyone know how long this cocoa will last? Not sure whether to be greedy and keep it all or whether I should be sharing it out with family and friends, and then getting more in a few weeks so it stays fresh.
Lasts a long time measured in yearsBy the way, does anyone know how long this cocoa will last? Not sure whether to be greedy and keep it all or whether I should be sharing it out with family and friends, and then getting more in a few weeks so it stays fresh.
However I read that Andy will try and have it available on every beanbay
Even better than that KK, we hope to leave it in BeanBay all the time not just during the green bean sales so the roasted bean customers can grab it when they need it too.
There is a best before on the packet bogongtiger (the manufacturer gave them to me), there are two different ones January 2010 or June 2010.By the way, does anyone know how long this cocoa will last
Thanks, Andy. Now why didnt I think of looking :)
Did you get your nights sleep?Originally Posted by bogongtiger link=1217763868/20#25 date=1219928752
I have had an few odd nights where I just popped awake in the middle of the night and could not get back to sleep, very unusual for me :-?
I finally realized it was the nights I had hot chocolate. I always use two heaped tsp of Cote dIvoire Red African Cocoa with a half tsp sugar, maybe it has a fair bit of caffeine in it? I usually only drink decaf at night. :)
Slept like a baby. But then I only put in one heaped teaspoon of cocoa into a very large cup with lots of milk. Early on when experimenting I used more cocoa and it kept me awake.Originally Posted by dkelly60 link=1217763868/20#29 date=1220057817
Thats a hell of a lot of Cote Divoire dk60.... 8-)Originally Posted by dkelly60 link=1217763868/20#29 date=1220057817
This stuff is pure, unadulterated, super high quality cocoa mate and no doubt, if you use enough of it, the caffeine content in your cup is going to be pretty high. Personally, I dont know how you could drink such a strong hot chocolate brew, one slightly heaped t-spoon in a mug is plenty rich enough for me. But, horses for courses of course. ;)
After going without for months I got a kilo
It tickles my taste buds when I have it on a 50/50 ratio with brown sugar
Its slurping nice
Just a question has anyone tried to sweeten it with honey??
Nope.... Never with honey. :-?
Doesnt seem like a good mix to me but I spose if you just have to know KK, go for it mate ;D
Ive got used to drinking the Cote DVoire without any sweetener at all; when mixed properly and nice hot milk added (around 65C), it goes down a treat.... 8-)
Yes, i tried it with honey and it was good but found it too sweet (the honey we had anyway).
I do look forward to seeing the "honey lady" the next time we are doing the local markets. She had 10-15 different honeys and from memory it was one of the gums (red gum maybe?) that we tried and it wasnt anywhere near as sweet.
Were pretty lucky up here too....
Lots of national forest areas not too far away and as a result, a lot of apiarists in the town and quite a few unblended honey varieties to be had (buy it in bulk mostly). Most of em are very nice. Its probably just me then; Ive never really been a fan of mixing chocolate/cocoa and honey, just doesnt taste right to me for some reason. Now.... Honey and Malt mixed into a nice hot mug of milk. Mmmm.... 8-)
my cocoa mix
2tbsp red african cocoa 2tbsp billington unrefined molasses disolved in a little milk then a full mug mixed in
on the stove heated to just under boiling
into a french press and vigorously pull up and down on the plunger this fluffs the milk to double its original size and makes two mugs of the most silky strong bitter sweet hot chocs
I hate visitors as they often want the second mug...
hmmm... billington unrefined molasses eh?
Worth a try and sounds like something I use for other creations too. Thanks for the tip!
let me know what you reckon Andy, my lovely lady prefers the billington muscovado, I tend toward the stronger fuller flavours ie 2x doppio ristrettos before my morning toast and 2 again after :o
I feel like a new employee awaiting feed back from a boss on a suggestion ;D
Yeah, the Billingtons stuff is pretty great - Ive been into the muscovado for a while and only recently picked up the unrefined molasses cane sugar - its great stuff. I too like the molaases sugar with the Cote DIvoire powder.
My 18 month old son, however, likes his ot toc straight up - no sugar, just 1/2 tsp dissolved in hot water, filled up with warm milk, and into his sipper cup. My three year old daughter doesnt like hot chocolate, shed rather coffee.
Now theres a scarey thought a 3 year old on Coffee [smiley=2vrolijk_08.gif] [smiley=2vrolijk_08.gif] [smiley=2vrolijk_08.gif].
Might try my nightly Cocoa on a teaspoon of treacle or Golden Syrup maybe instead of the demerara.
Ill be willing to bet your a very fit lady chasing a three yr old after an espresso....
still its a heap cheaper than a gym membership ;)
Ha Ha! She doesnt actually get a whole espresso shot! I drink the espresso, then pour steamed milk into the same cup. Its really just slightly coffee-flavoured milk.
I had a laugh - Michelle doesnt need to chase her children. *
All Michelle needs to do is start steaming milk and her children come running to her! * ;D
Nah, I just turn the grinder on! "I do tamping, I do tamping, Mum!"Originally Posted by Dennis link=1217763868/40#43 date=1220312897
Back on topic. *;) This cocoa powder makes for amazing self-saucing chocolate pudding as well! So rich and dark and yummy!
Speaking of Recipes I was thinking of doing some Chocolate Mousse later in the week I have some King Island Double Cream in the fridge and some fresh home grown eggs :)
Not very blokey I know but I like it ;)
BTW Tried a choc and Treacle :P last night, a little heavy for my taste so back to the Sugar I go.
it also makes wonderfull custard equal amounts of cocoa and custard powder and suger to taste
Safe to say at this point the 500g bag was way under what i need :)....bring in the dump truck next time Andy ;)
Thats funny Derkdigler.
We get the same with the 2.5kg of green beans... we all start at the point of "thats a LOT of coffee" but in no time we double our order.
Great cocoa is similar to great coffee, its very easy to use!
OK as winter is approaching I did what any CS member does “experiment”
Here is another mixing a little of this & a little of that experiment that turned out delicious
For a mug size drink
2 heaped tea spoons of Cote dIvoire Red African Cocoa
1 tea spoon brown sugar (can add extra if you have a sweet tooth)
2 table spoons of real Maple syrup (not golden syrup)
Place ingredients in the mug
Add a little hot water as much as needed to liquefy and stir to mix
Steam enough hot milk for your size mug and pour while stirring
Hot milk is also fine if you don’t want to steam it
Enjoy as it is delicious mmmmmmmmmmmmm [smiley=engel017.gif]