drinking chocolate (the best kind)
daniel
a jar for one mug or it just isn't chocolately enough.
Paul
<dan...@spam-be-gone.dircon.co.uk> wrote:
> i think it's got to be 'green & blacks,' but you have to use about 1/3rd of
> a jar for one mug or it just isn't chocolately enough.
Le Chocolaterie Weiss, in France, produce drinking chocolate in the form
of shiny granules with 42% cocoa content. It's in the 'Hot Beverages'
section of the Morel Bros., Cobbett & Son website. (There's a 'Chocolate'
section too). Worth a look.
The web address is http://www.morel.co.uk
Paul
Andrew Marshall
<p...@dial.pipex.com> writes
>Le Chocolaterie Weiss, in France, produce drinking chocolate in the form
>of shiny granules with 42% cocoa content.
I enjoy Thornton's drinking chocolate (60% cocoa solids, IIRC), either
simply added to hot milk, or stirred into freshly-ground and -brewed
coffee to make a mocha drink, or as an ingredient in home-made chocolate
liqueurs.
Regards,
Andrew.
--
Andrew Marshall.
Unsolicited advertising matter unwelcome. Offenders may be blacklisted.
Andy Morris
>Does anyone still boil milk and make cocoa the traditional way,
>instead of just pouring hot water on instant? Does *everybody* do that
>and it's just me a philistine?
I like to make it with an expresso/cappuchino machine, sometimes with a shot
of expresso, sometimes without (who needs sleep.
Semi skimmed milk, along with the water from the steam stops it being to
milky, the beauty of using steam is that you can't burn the milk, so you
don't get that yucky taste.
I always put in loads of G+B's, the coffee helps stop me going to sleep
after.
chri...@my-deja.com
solids.
With regards to the previous poster and the drinking chocolate produced
by Le Chocolaterie Weiss, I would agree that this is also an excellent
drinking chocolate with a strong dark chocolate taste. The only problem
I have with it is those blasted granules. They are very difficult to
dissolve. You have really got to use a saucepan to melt them properly
unlike the luxury drinking chocolates that use real chocolate flakes(eg
Thorntons; Charbonnel & Walker and The Chocolate Society Valrhona
drinking chocolate) which you can melt using a few teaspoons of boiling
hot water in a cup before adding the hot milk.
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Nicki France
taste and consitancy is the galaxy drinking chocolate, but sadly it is no
longer available, really yummy..... especially when you dip galaxy chocolate
in it as well, double heven
<chri...@my-deja.com> wrote in message news:7lo769$j1$1...@nnrp1.deja.com...
chri...@my-deja.com
too sweet for my taste buds. Similarly with the Cadbury's drinking
chocolate, I find it a bit too sweet. They're both great drinking
chocolates just too much sugar in my opinion. Why do manufacturers
insist on putting so much sugar in them? The worst drinking chocolate
for sugar content has got to be the San Francisco based
Ghirardelli "World Famous!" drinking chocolate. Ideal if you want
a 'buzz'/ get your heart racing but guaranteed to make your teeth drop
out!
The beauty of most of the Luxury Drinking chocolates that contain real
chocolate flakes (eg Weiss; The Chocolate Society Drinking Chocolate;
Charbonnel et Walker etc) is that they contain little sugar leaving it
to you to add extra sugar to suit your taste buds.
The one Cadbury's drinking chocolate I do enjoy though is the ready
made version that comes in small 250ml cartons in the refidgerator
sections of some supermarkets. This drinking chocolate contains real
chocolate and you don't have to drink it cold. I just pour it into a
mug and gently heat in the microwave for a couple of minutes. Delicious.
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