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Thanks for all the replies, everyone! I think I'll probably give some of the BeanBay cacao a go - now I just have to decide if I want Cote d'Ivoire Red African or Double Dutch!
Erimus, grated chocolate on coffee sounds extremely decadent! I think for me that's something to save for a special treat
Thanks for all the replies, everyone! I think I'll probably give some of the BeanBay cacao a go - now I just have to decide if I want Cote d'Ivoire Red African or Double Dutch!
Erimus, grated chocolate on coffee sounds extremely decadent! I think for me that's something to save for a special treat
You must try it. It will spoil you though and you won't ever want to back to cocoa.
After trying the Ivory Coast and Double Dutch I am leaning towards the DD as it gives a more 'traditional' hot chocolate for my tastes. The IC one seems to be a bit more Dark Chocolate aka bitter (in the context of hot chocolate) than the DD.
After trying the Ivory Coast and Double Dutch I am leaning towards the DD as it gives a more 'traditional' hot chocolate for my tastes. The IC one seems to be a bit more Dark Chocolate aka bitter (in the context of hot chocolate) than the DD.
How do you mean, 'traditional'? Is it purely the bitterness, or do you find there's a texture (or something else) that's preferable in the Double Dutch?
How do you mean, 'traditional'? Is it purely the bitterness, or do you find there's a texture (or something else) that's preferable in the Double Dutch?
Probably the milk chocolate spectrum I find it on as opposed to the Dark Chocolate end of the scale. Which to me is more old school. Texture is probably more to do with how I froth the milk so I'd say no on that.
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