Chocolate of the Day:
Koko Samoa
Imported by American Samoa Cacao
(drinking chocolate)
Good
Weight: 8 oz. cup (88 or 86? g.) / 5.6 oz. (158 g.) in total package
Calories: 196 calories in 1 cup serving
Cost: $ N/A - gift (Thank you Eric!)
Purchased from: N/A - gift
Welcome to Day #4 of 100% Chocolate Theme Week.
If you travel to cacao-growing countries you may find unprocessed rounds of 100% cacao drinking chocolate that can be shaved to create a hot drinking chocolate beverage, generally be adding boiling water and stirring until the cocoa is fully dissolved. This is one way to taste the native flavor of cacao and to support local chocolate-making activity.
Generally a sweetener is added to the rustic drinking chocolate to balance any bitterness. (This is not your mild, dutched* hot cocoa, and just how rustic the chocolate flavors are will depend greatly on local conditions.)
It had authentic cacao flavor with a touch of rich earthiness/loam.
*The Dutch process involves alkalinizing cocoa to reduce acidity and bitterness found in some unprocessed cocoa powders and is frequently used in hot cocoa mixes, baking chocolate, ice cream and other chocolate offerings. Dutched cocoa powder also tends to have a richer, darker and slightly more auburn color to it.
Koko Samoa
Imported by American Samoa Cacao
(drinking chocolate)
Good
Weight: 8 oz. cup (88 or 86? g.) / 5.6 oz. (158 g.) in total package
Calories: 196 calories in 1 cup serving
Cost: $ N/A - gift (Thank you Eric!)
Purchased from: N/A - gift
Welcome to Day #4 of 100% Chocolate Theme Week.
If you travel to cacao-growing countries you may find unprocessed rounds of 100% cacao drinking chocolate that can be shaved to create a hot drinking chocolate beverage, generally be adding boiling water and stirring until the cocoa is fully dissolved. This is one way to taste the native flavor of cacao and to support local chocolate-making activity.
Generally a sweetener is added to the rustic drinking chocolate to balance any bitterness. (This is not your mild, dutched* hot cocoa, and just how rustic the chocolate flavors are will depend greatly on local conditions.)
It had authentic cacao flavor with a touch of rich earthiness/loam.
*The Dutch process involves alkalinizing cocoa to reduce acidity and bitterness found in some unprocessed cocoa powders and is frequently used in hot cocoa mixes, baking chocolate, ice cream and other chocolate offerings. Dutched cocoa powder also tends to have a richer, darker and slightly more auburn color to it.
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