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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.Originally posted by Spoon View PostHow 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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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?Originally posted by Rockford View PostAfter 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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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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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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Originally posted by Spoon View PostThanks 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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The Double Dutch really is very good Spoon.Originally posted by Spoon View PostThanks 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
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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
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+1000 for Beanbay cacao!!Originally posted by artman View PostThe cacao’s in beanbay are amazing. Makes super yummy hot chocolates and heat for us my cakes and cookies etc too.
Cheers
Everyone love's my hot chocolates, I use my Cote d’Ivoire Red African secret sauce for most people or for the Dutch friends their request is for the Double Dutch. In this day and age, people don't want sugar so a good smooth pure cacao powder is a must.
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The cacao’s in beanbay are amazing. Makes super yummy hot chocolates and heat for us my cakes and cookies etc too.
Cheers
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Try Kali Choc Powder. The 33% Dark Choc variety. Best I've found.
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My wife and some visitors don't mind a cappuccino. I use ethically sourced Dutch process cocoa and unrefined organic sugar from Costa Rica.
Sits on the crema just fine and gives that chocolatey look with the pour art.
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Cocoa ruins the taste of coffee.
Just put some grated Cadbury chocolate on. Marvelous.
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Sounds good! Yeah, I was wanting to avoid all the extras that come in most (all?) of the supermarket ones. I was just curious to see if anyone had found anything worthwhile and new in the intervening 9 years since the last posts!
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