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Cocoa powder for cappuccino

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  • #31
    Originally posted by Spoon View Post
    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
    The Double Dutch really is very good Spoon.

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    • #32
      Originally posted by Spoon View Post
      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.

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      • #33
        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.

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        • #34
          I have he double Dutch.

          Makes amazing hot chocolate, milkshakes and cappuccinos.

          Although I blended with a lot less raw sugar than it was suggested so it’s not as sweet as it could be.

          Next time I’ll make sweeter and see how it all goes

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          • #35
            Originally posted by Rockford View Post
            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?

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            • #36
              Originally posted by Spoon View Post
              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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              • #37
                Ah cool, thanks for clarifying

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