Thursday, March 26, 2009
Drinks What's Hot in Chocolate for Next Year?
Posted by Carrington Fox on Thu, Mar 26, 2009 at 5:42 AM
The only thing that's more difficult to balance than the equation of milk to cereal is the equation of cocoa powder to winter. In neither calculus do you want to run out of one ingredient before the other.
When cold weather sets in, I like to buy a single specimen of cocoa powder to last til spring. That way I can associate different winters with different chocolates. For example, 2006-07? That was my year of Hershey's Dutch Process in the silver can. The winter of 2007-08? Scharffen Berger.
In the fall of 2008, I bought a big-ass tub of Rapunzel brand organic cocoa powder. I didn't love it, mostly because it didn't dissolve smoothly in my particular titration of milk, vanilla and sugar or agave nectar. But over the months, I began to warm to Rapunzel.
Unfortunately, the tub is now almost empty, with barely enough powder clinging to the bottom circumference to make a single stingy cup of hot chocolate. Meanwhile, the 10-day forecast calls for more than a few cool evenings, when I might like to sit outside with a warm blanket and a hot drink.
Truth be told, I'm not ready to commit to another year of Rapunzel. So before I run plum out and, in a rash moment, buy a can of, say, Ovaltine, please give me some recommendations for the Cocoa of 2009-10.
Comments (10)
Showing 1-10 of 10
I think Fluffernutter will back me up that Ghirardelli is good stuff. I want to try Abuelita, but the last Mexican hot chocolate I bought tasted like it came from Cortez's cupboard. You could practically blow dust off the surface.
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How do you manage to go through an entire tin when we've only had a handful of 'cold' nights this winter?
ps. Anything above freezing isn't cold.
You can't go wrong with the bliss of Ghirardelli, but has anyone tried Schokinag? I saw something on TV about it a few weeks (months?) ago and was captivated, but haven't pulled the trigger on an order yet. It looked heavenly, like drinking liquid chocolate. I'm probably afraid of being disappointed.
pink, we just threw away some of the same batch of abuelita; I think it was made of compressed chocolate dirt.
droste is the best. i did a taste test and it came out ahead of even scharfenberger.
i bought rapunzel and returned it
thought it was awful
droste - you gotta try it.... fresh market has it.
In Spain, hot chocolate is thick and creamy and it is to die for. Valor Cao from Spain is available online at tienda.com. I highly recommend it.
http://www.tienda.com/food/products/bv-07a.html?CMP=KNC-Froogle
I'm a Ghirardelli girl, like Pink. But he's not a girl. Even thoug his name is "pink."
Intrigued by Droste. Didn't find at Whole Foods.
ElZ, I too threw away a package of abuelita. I didn't like the tablet format, the cinnamon flavor or consistency.
