It is very foggy here in the UK at the moment so Allergy Little and I decided today was a “stay inside and make things” kind of a day. I asked him what he would like to do and he replied “whisking.” Luckily, I had a sample of Hasslacher’s solid Columbian drinking chocolate bar squirrelled away for just such an occasion. That’s right; this is a bar of 100% cacao chocolate made from Criollo and Trinitario beans from Columbia.
It was definitely different to a regular chocolate bar. It had a matt texture and smelt savoury.
We used 2 chunks of cocoa bar, a mug of almond milk, and a teaspoon of sugar per person. We heated them together in a saucepan, and Allergy Little whisked enthusiastically.
We served the hot chocolate with Soyatoo Spray Soya Cream and De Ruijter Dark Chocolate Vlokken.
It was fun as a one off, but I am not completely sure it was worth the faff. I wasn’t that impressed by the first mouthful, but I think that was maybe just because it didn’t taste like I expect hot chocolate to taste. This is a full-on, adult hot chocolate. The cocoa has a complex flavour that isn’t savoury or sweet, and it delivers a hit of stimulant. This hot chocolate is closer to coffee than a drink suitable for children.
On a purely practical level, I was surprised that the cocoa didn’t melt smoothly, but instead melted into grainy pieces. Unfortunately, this combined with the graininess of the almond milk to make for an unattractive feel in the mouth.
So now I am left with a bar and a half of solid cocoa so please leave your suggestions in the comments box for other things I should cook with it!