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Thread: Cote dIvoire Red African Cocoa

  1. #1
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    Cote dIvoire Red African Cocoa

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    My wife is a chocolate fanatic so it was only a matter of time before the coffee machine became the hot chocolate machine...

    Anyhow I ordered a bag of Cote dIvoire Red African Cocoa to see what there was the see.

    My first attempt at a hot chocolate in a standard mug went as follows:
    2 heaped tsp cocoa
    1 heaped tsp sugar
    1/4 hot water, mix/dissolve
    Fill with steamed milk

    The results? Pretty ordinary.

    So I manned up and made the next one with 4 heaped tsp cocoa, 3 tsp sugar, just enough hot water to mix into a glorious paste and the rest steamed milk.

    Bingo, although a little too sweet, the chocolate flavour is there in spades - winner. I think 4-5 tsp cocoa and 1-2 tsp sugar is the way forward... how does everyone else make theirs?

    I can see a "double chocolate macchiato" on the cards shortly :P

  2. #2
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    Re: Cote dIvoire Red African Cocoa

    Quote Originally Posted by 0F393135303033325C0 link=1237766758/0#0 date=1237766758
    Bingo, although a little too sweet, the chocolate flavour is there in spades - winner. I think 4-5 tsp cocoa and 1-2 tsp sugar is the way forward... how does everyone else make theirs?
    I make up a big batch, mixed with sugar in the ratio of 1 part cocoa to 1.5 parts sugar BY WEIGHT. That seems to be the right sweetness to me.

    In a standard mug Id probably use about 4 tsp of this mix, although it would depend on how large the mug is.

  3. #3
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    Re: Cote dIvoire Red African Cocoa

    Sounds like about the same mix for me. I also have a bag of the dutch cocoa from beanbay but I drink that one a little stronger as it is a smoother clocolatey brew rather than the more spicey red african.

    Also cook with the dutch one :)

  4. #4
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    Re: Cote dIvoire Red African Cocoa

    Ill have to get some of the dutch gear with my next order of essentials :)

    Review of the (hopefully) over the top chocolate macchiato to follow :P

  5. #5
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    Re: Cote dIvoire Red African Cocoa

    hey! yeah i love this cocoa, and Id like to try the dutch one too, next order ::)

    I usually have my cote divoire iced, as winter comes on Ill go hot cocoa again but - iced is great. I usually have a maaaasive heaped tea spoon (as high as itll heap haha), and a small tea spoon of the darkest brown sugar i can buy. Add a touch of expensive vanilla extract or bean paste; a tiny dribble of boiling water to melt it down a bit.. top with ice and milk.. mmmmmmm glorious!

    This cocoa rocks hot too, I make pretty much the same mix in a fairly small cup (only with half hot water half hot milk); I like it slightly bitter and I love the velvety feeling of it as it swills around in my mouth.. mmmmm : )

    love it ;)

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    Re: Cote dIvoire Red African Cocoa

    works better if you mix it up before use. I mix up 5 heaped dessertspoons with 3 dessertspoons of sugar (white, brown or mixed) and add boiling water to dissolve. after its fully dissolved it all goes into a plastic squeezebottle and into the fridge. a good squirt in the bottom of the cup, and maybe an extra 1/2 tsp of sugar makes for an excellent hot or iced chocolate, and with a double ristretto on top, the best mocha latte you will ever have on this planet!

  7. #7
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    Re: Cote dIvoire Red African Cocoa

    I just add a cocoa powder to cold milk in stainless jug, give a quick stir and then use steam wand to froth the milk. By the time the milk is hot the powder has mixed completely. Does not froth quite as well as plain milk but went down particularly well with the younger members of the family.

  8. #8
    Senior Member Koffee_Kosmo's Avatar
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    Re: Cote dIvoire Red African Cocoa

    I posted a recipe on the other Cote dIvoire Red African Cocoa post

    50/50 chocolate & brown sugar
    and add about 30 ml of real maple syrup
    add milk (no water) and steam all ingredients together

    Yuummmyyy

    KK



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