Chocolat Noir Brewing Cacao

Origin: LIMITED Edition Blend

Type: Grit, shadows and darkness

Flavor Notes:

Some stories start in the dark. This one just ends there.

Chocolat Noir is a limited edition brewing cocoa—our richest, smoothest, most full-bodied yet. No bitterness. No sweetness. Just the full raw intensity of lush dark chocolate,

In French, Chocolat Noir says it all. 

Dark Chocolate. 

And with the good news comes the shadow.  We only have enough beans to offer this for a limited time.  When it is gone, it is probably going to be gone for good.

It brews great both hot and cold (see the tab to the right for cold brewing instructions).

  The roast level and blend gives it a wonderful depth of flavor without any bitterness of some the darker roasts and is chuck full of smooth chocolate notes.

This isn’t your mother’s cocoa...but it might be one she warned you about.

Hot Brewing

This Brewing cocoa works well in coffee brewers and actually mixed with coffee. Other brewing cocoas can have a tendency to muddy the flavor of coffee I have found, or worse, clog brewing filters or screens. Your mileage may vary, but I’ve found 1:1 ratio wonderful, and if you are just a little careful, so it does not overflow, even straight can work well. 

Your tastes may vary but I recommend starting with the following proportions and times:

4 Tablespoons per 8 oz boiling water

Steep 5 minutes Press (assuming you are using a press pot - drip works ok too) Enjoy straight, with milk (or cream) and/or sugar.

Cold Brew

On the spur of the moment I tried this and it came out amazing.

• 70 g (about 2.5 oz) Chocolat Noir
• 400 g (about 7 oz) cold water

Place in a jar, shake well and refrigerate 24-48 hours.  Filter and enjoy.

You may find less cocoa works but I used the above proportions and it was a ducking delight.