Re: Red African Cocoa / Drinking Chocolate.
Thanks Andy. I just needed someone to back me as the CFO is also rather draconian managing Fridge Length of Stay!! More than a week and most things are gone....
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Red African Cocoa / Drinking Chocolate.
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Re: Red African Cocoa / Drinking Chocolate.
No idea, we suffer from the same problem in that it never lasts long enugh to worry about it going off.
Cocoa, sugar, coffee and water... nothing too nasty and no dairy in there and I would guess it would be good for a couple of weeks at least.
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Re: Red African Cocoa / Drinking Chocolate.
Sensational idea about the squeezy bottle. I have just added it to the CFOs shopping list tommorow!
Not that the dissolved cocca will last in the fridge that long...but how long do you reckon one could keep it there?
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Re: Red African Cocoa / Drinking Chocolate.
You bet! ;DOriginally posted by Andy Freeman link=1213616165/40#50 date=1222012940Nutrisweet? I know a couple of diabetics that LOVE the red african because they can have great hot chocolates again. Works a treat with nutrisweet satchels according to them but I have not tried it myself.
I use Equal though but theyre probably all much the same. I love the choc. either hot or cold and as we move into summery weather, most of em are going to be coldies 8-).... Mmmm
Mal.
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Re: Red African Cocoa / Drinking Chocolate.
Yep, tis great chocolate.
Most of the feedback I have heard suggests that 50/50 is the right ratio for "big people" while kids and those that like it sweeter prefer the 33/66 cocoa to sugar ratio... but as always with anything offered on CoffeeSnobs you can judge your own taste better than anyone else!
The best way to make hot chocolate is to make your own chocolate squeeze bottle full and leave it in the fridge.
Take an amount of red cocoa, the amount of sugar you like and add them to a glass. Pour in a double shot of espresso and stir until it desolves all the sugar. Pour this into a plastic squeezy sauce bottle (err one that does NOT smell of sauce!) and keep it in the fridge. When you need a hot chocolate squirt some around a glass and add steamed milk or squirt some into a jug, add milk and steam.
Nutrisweet? I know a couple of diabetics that LOVE the red african because they can have great hot chocolates again. Works a treat with nutrisweet satchels according to them but I have not tried it myself.
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Re: Red African Cocoa / Drinking Chocolate.
I had my first experience with the drinking chocolate tonight...wow!
I am with Derkdigler, I like to add choc with milk before frothing..however, now that the choc is acutually choc and not filler with choc flavour, then does anyone have experience in adding sugar?? ie do you froth with sugar or is it better sugar after you froth and pour? make sense?
Also has anyone used artificial sweetener for this choc?
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Re: Red African Cocoa / Drinking Chocolate.
I have been corrupting mine on a few cold nights with a dusting of chilli before adding a little hot water to the Cocoa and Sugar.
Over dosing on the Cocoa is fine but Chilli control is vital
Just a slight warming note is all
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Re: Red African Cocoa / Drinking Chocolate.
Absolutely mate.... And like you, I find that one heaped t-spoon is perfect. Beautiful cocoa that leaves all the rest over the horizon 8-),Originally posted by ezralimm link=1213616165/40#46 date=1221745996Its amazing how just one teaspoon can flavour a full 280ml cup of milk.
Rich. Intense. Sweet creaminess from foamed milk (minimally sweetened).
nice.
Mal.
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Re: Red African Cocoa / Drinking Chocolate.
1 heaped tespoon cocoa in cup
1 level teaspoon sugar in about 200ml cold milk --> foamed to about 300ml.
Using spoon to hold foam back, pour out steamed sweetened milk to make chocolate paste. Rich crema like consistency chocolate base.
Pour chocolate art.
Seriously, _the_ best chocolate ive ever tasted. No malty rubbish like milo. No chalkiness like those dark chocolate powder from supermarkets. Its easy to make into a paste too! The crap they sell in supermarkets is difficult to dissolve properly (too much filler?) and requires more chocolate per cup.
Its amazing how just one teaspoon can flavour a full 280ml cup of milk.
Rich. Intense. Sweet creaminess from foamed milk (minimally sweetened).
nice.
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Re: Red African Cocoa / Drinking Chocolate.
Actually, the way i always made the hot chocs was to put the hot choc powder in a milk steaming jug - add a small amount of hot water (as to make the paste) then add cold milk..and steam together till at desired temperature (normally just slightly hotter then you would take milk to make coffee) the added advantage of this method is in getting a lovely chocolate foam head.
gotta add my vote for that West African Cocoa too Andy...think my hot choc addiction is getting close to my Coffee addiction :P
Cheers,
DD
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Re: Red African Cocoa / Drinking Chocolate.
so when you get a hot choc from a cafe it is scalding hot. do they heat the milk too much or do they use more hot water? My hot chocs are made with just enough hot water to dissolve the choc/sugar then the rest is milk - which is fine if you drink it straight away but otherwise too cold.. any tips?
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Re: Red African Cocoa / Drinking Chocolate.
I saw it not long after I posted here
Cheers for letting me know.
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Re: Red African Cocoa / Drinking Chocolate.
Gday Sammus,Originally posted by Sammus link=1213616165/40#41 date=1219239421What sugar to people use with it? And why is there no stock level anymore? Is everyones dream of infinite cocoa finally come to be?
Andy answered this question for you when you posed it in the BeanBay thread.....
Cheers,
Mal.
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Re: Red African Cocoa / Drinking Chocolate.
What sugar to people use with it? And why is there no stock level anymore? Is everyones dream of infinite cocoa finally come to be?
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Re: Red African Cocoa / Drinking Chocolate.
Yes its great cocoa I agree.
I hope it will be a regular item and maybe not just at BeanBay green sales times but always available in BeanBay... time will tell.
A.
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