Tuesday, October 27, 2015

jcoco - dark bar with nibs; Cocoa Rumpkin - Oct. 27, 2015

Chocolate(s) of the Day: 

Seattle Chocolate Company
Noble Dark - 72% Chocolate with Cocoa Nibs bar
Good +
Weight: 1 oz. (28 g.) in 1 bar
Calories: 150 calories (estimate) in 1 bar
Cost: N/A - gift; thank you Toni!
Purchased from: N/A - gift; thank you Toni!

Cocoa Rumpkin
(various ingredients)
Good +
Weight: 1 small glass
Calories: disregarded
Cost: N/A - used existing ingredients
Purchased from: N/A - used existing ingredients

Today was Day #5 of Chocolate and Halloween Cocktail Theme Week.

Cocoa nibs are concentrated bits of chocolate flavor. Their essence can be contained in a dark chocolate bar, or infused into spirits. (Not Halloween ghosts, but distilled spirits.) Being that Halloween—one of the great chocolate holidays—is upon us, I'm going with both a dark chocolate bar with cocoa nibs and a Halloween cocktail called a Cocoa Rumpkin (see below).

First up...the jcoco Noble Dark bar (72% dark chocolate with cocoa nibs). This bar was one of a set of small bars I received as a gift.

The jcoco brand is part of Seattle Chocolate Company (Seattle, WA). The design and packaging for the jcoco line is high fashion fun, and the chocolate isn't bad either*. The company has pledged to give one serving of food to a person in need for each chocolate purchased.

The bar had a chocolate fudge brownie aroma and taste and the nibs added some texture. The "non-gmo, vegan, gluten-free" Noble Dark bar was also kosher.

Cocoa Rumpkin
A Cocoa Rumpkin is a three-layer cocktail that I made up.

The bottom layer was Aperol (an orange-flavored apertif) and honey. The middle layer was a pumpkin-infused cream with spices (cinnamon, freshly grated nutmeg, cloves, allspice, ginger).

And, saving the best for last, the top layer was cocoa nib infused dark rum**. The cocoa nibs imparted an extra dark chocolate, almost coffee-like flavor to the dark rum.

Carefully "float" one layer atop another and there you have it: a Cocoa Rumpkin, today's chocolate rum and spicy orange Halloween cocktail. Or, you can stir all these layers together, and freeze, to enjoy as an adult milkshake.

*The jcoco Cayenne Veracruz Orange white chocolate bar is an example of how tasty white chocolate can be.
**First, I infused cocoa nibs into Myers's dark rum for a week. Then I drained off the rum to use as a top layer for this cocktail. Leftover cocoa nibs, can be used for cookies, brownies or with ice cream in adult milkshakes.

The content and images on this post belong to ChocolateBanquet.com.

1 comment:

Unknown said...

Siempre y todos los dia son fechas para no pasar por alto, vivamos una epoca de armonia, acompa├▒amineto y detalles, celebra compartiendo y regalando
Regalos con Peluches o Chocolates en familia y para todos.

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