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Cocoa powder for cappuccino

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  • Spoon
    replied
    Ah cool, thanks for clarifying

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  • Rockford
    replied
    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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  • Spoon
    replied
    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?

    Leave a comment:


  • rusty888
    replied
    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

    Leave a comment:


  • Rockford
    replied
    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.

    Leave a comment:


  • Erimus
    replied
    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.

    Leave a comment:


  • Yelta
    replied
    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.

    Leave a comment:


  • Spoon
    replied
    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

    Leave a comment:


  • dan77
    replied
    Originally posted by artman View Post
    The cacao’s in beanbay are amazing. Makes super yummy hot chocolates and heat for us my cakes and cookies etc too.

    Cheers
    +1000 for Beanbay cacao!!

    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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  • artman
    replied
    The cacao’s in beanbay are amazing. Makes super yummy hot chocolates and heat for us my cakes and cookies etc too.

    Cheers

    Leave a comment:


  • EspressoAdventurer
    replied
    Try Kali Choc Powder. The 33% Dark Choc variety. Best I've found.

    Leave a comment:


  • rambovic
    replied
    You could try the cadbury drinking chocolate

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  • chokkidog
    replied
    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.

    Leave a comment:


  • Erimus
    replied
    Cocoa ruins the taste of coffee.

    Just put some grated Cadbury chocolate on. Marvelous.

    Leave a comment:


  • Spoon
    replied
    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!

    Leave a comment:

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