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Thread: cocoa question

  1. #1
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    cocoa question

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    to andy mainly but others maybe interested in the answer too.
    i would like to know if the double dutch cocoa is gluten free and for that matter are the other cocoas CS carry gluten free .
    johno

  2. #2
    lu
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    Re: cocoa question

    johno pure cocoa does not contain gluten so I am betting that double dutch is gluten free

  3. #3
    CoffeeSnobs Owner Andy's Avatar
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    Re: cocoa question

    True.
    We only carry 100% cocoa.

    No sugar, gluten, nuts, soy or all the chemical agents and paddings that you will find in nearly every other cocoa in the shops.

    Makes ours more expensive without the cheap fillers but once you have tried them Im sure you will agree its worth it!

  4. #4
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    Re: cocoa question

    ok thanks.. my wife is a coeliac ( silly yak ) and so are a couple of my customers .

  5. #5
    CoffeeSnobs Owner Andy's Avatar
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    Re: cocoa question

    I know a couple of diabetic people who are using nutrisweet (or similar) with it too and are very happy they can enjoy their hot chocs again.


  6. #6
    Senior Member shapeshifter's Avatar
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    Re: cocoa question

    I know Andy has already answered for you, I am gluten intolerant and use both of his cocoas and dont have a problem :)

  7. #7
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    Re: cocoa question

    my mum got some cocoa from andy and shes never had any issues, neither has dad

    mums coeliac and dad is meant to avoid dairy and they both love it

  8. #8
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    Hi, i am new here and just bought jamaican blue mountain and a bag of double dutch hot chocalate. Just wondering how to make the hot chochalate as it says to mix 1/3rd cocoa with 2/3 sugar. Is this white sugar. Can i put 1 teaspoon in cup with sugar or will it taste funny.

    Thanks
    Michael

  9. #9
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    I mix by weight rather than volume (1/3rd cocoa to 2/3rd sugar), and sift it to remove any lumps. Use any sugar you like. Pure icing sugar mixes better with the cocoa, and dissolves more easily, but raw or other less processed sugars probably taste better.

  10. #10
    Senior Member chokkidog's Avatar
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    Here's a killer chocolate syrup recipe for your favourite hot (or iced) chokki drink.
    I've only made it with Cote d'Ivoire so I've adjusted it to Andy's recommendation.

    2 cups sugar (white or raw )
    1 cup CS Double Dutch cocoa
    pinch of salt
    1 cup water
    2 teaspoons of vanilla extract

    In medium/largish SS saucepan with heavy base, combine with whisk; cocoa, sugar and salt.
    Slowly add water stirring at the same time.

    Place over medium heat, stirring constantly ( esp the corner and base of the pan ) until the mixture comes to a boil.
    Turn heat down slightly and boil for 3 minutes. whisking continuously. Don't boil over !! ( reduce heat more if needed)
    Pour into another saucepan and cool 'til lukewarm (dip your finger in it). Stir in vanilla.

    Cool uncovered to room temperature.
    Pour through sieve into glass or stainless container with airtight lid.
    Store in the fridge. Use to taste and drink size.

    Use by date.............. doesn't need one, it doesn't last. 8-)
    Easy as!!

  11. #11
    Coffee+carbon=heaven Mono's Avatar
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    Quote Originally Posted by chokkidog View Post
    Here's a killer chocolate syrup recipe for your favourite hot (or iced) chokki drink.
    I've only made it with Cote d'Ivoire so I've adjusted it to Andy's recommendation.
    I'll have to try that one CD, sounds like a winner :-)

    Steve



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