Mmmm gonna have to give this a try - I like my drinking chocolate dark and not very sweet.
(The old poll about drinking chocolate was removed as it was 3 months old and confusing now)
In a previous thread we had a suggestion from RustyFence and some other CSrs that our drinking chocolate was a little too sweet...
So I picked up my 1kg of the African Red yesterday and made up a cup of hot chocolate. *Gotta agree with the others that it makes a nice cup of hot chocolate, but just wish it wasnt quite so sweet. *
Looking at the pack info the mix is around 67% sugar. *I used to work in the cane sugar industry and have nothing against the stuff, but 670g of sugar in the 1kg pack is proving a bit much for my taste (kids love it though, of course, and Im sure many others like it that sweet too).
I dont like the chances of unmixing the cocoa and sugar ... so maybe Ill have to doctor it a little with some supermarket cocoa. *Would be ideal if the supplier made just the cocoa available so it could be sweetened to own taste. *Would also reduce delivery costs by more than half - not having to ship a whole lot of sugar around the country. And another advantage: those who prefer the molassesy taste of real raw sugar would be able to use that rather than the white refined sugar used in this product .... But then again, maybe some people wouldnt pay $15 for 300g of the pure cocoa.
The Cote dIvoire Red African Cocoa is being offered for the first time in this BeanBay. *
This red African cocoa blend is 100% cocoa, no sugar, no fillers, no dairy and gluten free. *
The 500g packet will make 1.5kg of normal sweetness rich dark drinking chocolate but you have the choice of which sugar you add and how much of it with the added bonus of not having to pay freight for sugar. *This produces a really stunning dark red, rich hot chocolate.
Mmmm gonna have to give this a try - I like my drinking chocolate dark and not very sweet.
Excellent stuff Andy,
This is by far the best way to buy superlative chocolate..... Kudos to you again mate [smiley=thumbsup.gif]
I will definitely take this one. Really like chocolate but cant handle the sugar...
Great one Andy!
This interests me also.
Lately I have taken to making my own hot chocolate, with just a bit of no-name cocoa and various spices & some vanilla. I still use a hint of sugar just to smooth things out a bit.
A great time of the year for spiced chocolate.
This cocoa is rich and dark with 22% cocoa solids which is 3 or 4 times more than most garden variety cocoa so the flavour will be vastly different although I guess if you are adding enough spices it might not matter as much?!?!
Im curious which spices you are using Myrtle?
Hmmm... Im interested in the drinking chocolate but how strong will it be? Hot chocolate is one of the most requested items now Ive got a milk steamer but will this be too strong/bitter for most people?
Spice in chocolate...reminded me of hot choc with a hint of clove and nutmeg. I had that in a chic cafe in Indonesia, not sure if I like it, but it is different.
A hint though, cloves and nutmeg are strong spices.
My daughter takes a level teaspoon of powder in her hot chocolates everyone else likes a heaped spoon.Originally Posted by Ali link=1213616165/0#6 date=1213678767
It would be up to you how strong you make it.
Hey...Lindt chilli choc. Maybe could do the same, I got powerful chillies from last summer harvest.
I have just been using some all spice, cinnamon and nutmeg - probably about 1/4 tspn of each per cup. It varies every time I make it, depending on how heavy handed I am (and how late at night). I have also tried using a few drops of vanilla essence.
I havent tried cloves - might have to give it a go.
Occasionally I might add a hint of chilli powder. Just enough to give a bit of a tingle ;)
I am interested in trying this now - I didnt appreciate there were such differences in cocoa. I dont really like the cocoa I am using now - but have been looking for a suitable alternative.
This might convince me to have chocolate instead of decaf in the evening. Hmmm... maybe alternate nights for variety.
I love a hint of nutmeg in chocolate, and maybe a drop of good quality cinnamon, especially in cold milk drinks. When its hot, I tend to savour the pure chocolate, but still might sprinkle a bit of spice on the top of frothed milk.
Havent tried adding chili - sounds intriguing.
I have a drinking chocolate here with cinnamon and chilli. The chilli gives it an after kick. Most people try it and like it for something different but prefer plain hot choc.
We find much the same thing & only have it occasionally.Most people try it and like it for something different but prefer plain hot choc.
Andy thank you.
I was so pleased to see the Cote dIvoire Red African Cocoa on offer, I loved the flavour of the previous African Red but the sweetness was just too much.
Anyway I have just finished my first cup, it is the smoothest, richest and most delicious cocoa I have had, it might even distract me from my coffee:)
I am officially putting it back on my wish list!
You guys advertise it so much that I was seriously looking to get a bag. Anyway, its sold out Andy! Cant believe the speed of the sale!
Happy drinking the hot choc! Yea good winter alternative drink at night ;)
Unbelievable! I was just coming in here to get some :( Let us know how it is and hopefully I can get some next time :)
Im also keen to get some next time if you can source another batch....
Thats a big call but I agree!Anyway I have just finished my first cup, it is the smoothest, richest and most delicious cocoa I have had
The good news is that I expect we will be able to get some more in for the next BeanBay.
Looking forward to mine arriving. Its the first Ive ordered because its the
first without sugar and thats how I prefer cocoa. One of the nicest Ive had in a
while were the raw beans from last year roasted up and used without sugar,
I expect this will be better.
I just tried some of this. Absolutely delish. I only got 500g of it this time round, not knowing what to expect. Now I wish I got more. Definately bag it in my basket again if it makes it appearance in beanbay next time round. More please.
Do we know if this has any nut traces? I would love to offer this to my nephew but with all the allergies I need to be sure!
Glad you like it! Dont forget that although its "only 500g" it should make nearly 1.5kg of drinking chocolate... which is a lot of chocolate!Originally Posted by 30in30 link=1213616165/20#20 date=1214303438
No nuts! Because this is 100% cocoa (no dairy, no gluten, no nuffin added!) and not packed on a factory line that does any nut processing you should be comfortable giving it to the young bloke.Originally Posted by expressman link=1213616165/20#21 date=1214526012
...although... cocao is a nut itself?!?!
...although... cocao is a nut itself?!?! - Should I be worried?
Well... I think its a nut.
The cocao fruit...
has "stuff" inside...
which when roasted look like...
It is then winnowed, crushed, processed and broken down into liquids and solids. *Different combinations of those (usualy with lots of sugar) make most chocolate products.
This cocoa is mostly cocao bean solids (77%-79%) and 20%-22% "cocoa butter" liquids.
....so this nut would have said that cocoa (and a percentage of all chocolate) comes from tree nut.
hmm ... nut, bean or seed?
Im pretty sure it is the seed of a pod much like the coffee bean is the seed of a cherry. But then again I could be wrong ;)
I read most of the Wiki info
I just like to eat and drink it
To good to refuse
I agree!I just like to eat and drink it
To good to refuse
So sort of off-topic...
The part of a almond that you eat is the seed inside the shell inside the fruit.
We call an almond a nut but its a seed so the cocao is as nutty as an almond. (or as nutty as the author of this post).
Below is another cool linked image of the "fruit".
I have seen one of these trees with fruit as above at the Brisbane botanic gardens only 3 weeks ago. Its in the dome
We went on a family picnic, also to see some plants and feed the water birds
hmm, seed, good for you...fight cancer, help cardiovascular, lives longer, lose weight, er maybe not, but lets eat/drink up :D
Got a kilo of this stuff to introduce to my system.
As Bean Bay time is approaching will the
Red African drinking chocolate be available again
Or as on the last Bean Bay
Cote dIvoire Red African Cocoa
I have missed out on both in the last 2 bean bays
Can place my order now ::)
I just made a batch of chocolate brownies with the Red African pure cocoa from the last BeanBay. These are some of the best brownies ever! So more of the cocoa is on my list.
Ive been making some really delicious hot chocs in the evenings lately and this Red African Cocoa is truly superb. Excellent stuff Andy 8-),
Well I want to get some Mmmmmmmmmm happening at my placeOriginally Posted by Mal link=1213616165/20#34 date=1215435175
The daughter went to Campos in The Valley shop (Brisbane) and has been raving about the hot chocolate she had there and how its the best hot chocolate she has ever had
I told her to wait just a little longer and the best chocolate will be made by me
I like a challenge *:o
How have other people been preparing their Red African?
My SO puts a tiny bit in a mug with some sugar and lots of milk and microwaves the %#&$ out of it, but to me this is too "milky". But I found this recipe for "spanish" hot chocolate, real thick and chocolatey, sortof like a thin chocolate custard, which you drink! (actually, more like chocolate napalm -- beware!)
Its even better with some foamed milk on top, but you want to keep the layers separate, so your foam has to be (oh dear) real stiff :-?
Finally -- a proper use for the Rancilio "iceberg" --> http://coffeesnobs.com.au/YaBB.pl?num=1213853820
Ive been preparing it by melting the chocolate in hot water - just enough to dissolve the chocolate, then adding foamed milk. Ive tried different strengths of chocolate and have pretty well settled on a heaped teaspoon of chocolate (not over-much), 3/4 teaspoon to 1 level teaspoon sugar in a large cup or mug. Smooth and tasty.
I alternate between plain hot chocolate and adding a few drops of vanilla, a pinch of nutmeg and a sprinkle of cinnamon - the spiced version is good as a nightcap just before bedtime.
I tried mixing the Red African Cocoa using 1/3 cocoa and 2/3 sugar as per the guide on the pack.
My wife thought that was a bit too sweet so have backed off on the sugar.
Now mixing 50/50 and she reckons this is about right.
I dont drink hot chocolate myself even though I would like to.
I just lick the spoon after I have dissolved the powder in a small amount of hot water. Yum!
Then foam milk and pour as I would a Cappuccino. Wife even insists on chocolate sprinkled on top, which I personally think is overkill for a hot chocolate.
Best cocoa ive had.....i dont use sugar so im burning through my kg.......
Please Sir......Can I have some more....
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.
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?
Gday Sammus,Originally Posted by Sammus link=1213616165/40#41 date=1219239421
Andy answered this question for you when you posed it in the BeanBay thread.....
I saw it not long after I posted here :) Cheers for letting me know.
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?
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
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).
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=1221745996
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 :)
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?