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Post by halland on Mar 31, 2008 22:45:02 GMT -5
Hello, I have a small coffee stand at our local farmer's market, I roast my own coffee beans, and now I am roasting cocoa beans, I think it will be a huge seller if I can come up with a really great hot chocolate recipe that I can do at the market. Does anyone have a great recipe, or technique that I can make for the market? Thanks!
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Post by benoitgendron on Apr 2, 2008 11:19:47 GMT -5
sorry, no but also realy interesting to know benoit
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Post by enkiite on Jun 26, 2008 18:47:51 GMT -5
You could try the ancient mayan drink...stone ground Raw cacao, poured back and forth from containers so it gets frothy. They flavored it with cayenne pepper and vanilla pods. I think they also put maize in it probably to thicken it and give it fiber. I think the only sweetener they used in it was the pulp of the cacao pod, which was also fermented into wine and for late night cups of chocolate.
This was a drink for those who could afford it, or old and had low blood pressure. Cacao beans have vitamins and minerals that are highly alkaline until they are roasted...check out the kirlan photograph of a cacao bean in a google search....amazing enjoy
love&unity
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Post by Brad on Jun 26, 2008 19:17:43 GMT -5
Halland;
You're in for a challenge if you want to use the beans. Every hot chocolate recipe I've come across mixes chocolate with cream or whole milk.
I don't really know that you'll get much flavour from the cocoa beans by soaking them in hot milk. However it never hurts to try.
I would also guess that crushing the beans to any level short of how fine they are for chocolate will result in a grainy drink with a bunch of settling at the bottom.
My suggestion would be to roast the beans and mix the nibs with something like a mild milk chocolate, or grind them very fine and use them as a garnish on the whipped cream on the top of the hot chocolate.
... just a couple of suggestions off the top of my head.
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Post by starlight on Feb 16, 2009 22:30:28 GMT -5
Naked Chocolate by David wolfe has the best hot chocolate recipe I've tried.
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Post by kellymon on Feb 18, 2009 12:41:15 GMT -5
I make a great hot chocolate.... simply by using hot water or soy milk when I clean my Santha after use. I run it for a while, save the chocolate water or chocolate soy milk and refrigerate. If you leave a little extra chocolate in it, it only takes a shot or 2 of the resulting chocolate liquid added to some fresh roasted coffee for a great mocha java And it freezes well also. peace, robert
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Post by rubberducky11 on Nov 21, 2009 9:59:06 GMT -5
I'm not sure how to get the cocoa powder from the beans, but what I always do is use 1 teaspoon of cocoa powder, 2 sugars, and a teaspoon of water which makes a syrup and then adding hot milk. Note: My hot chocolate is pretty weak, so I would recommend using more cocoa powder for a richer tatse. It also never hurts to steam the milk.
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