Chocolat Noir Brewing Cacao
$ 13.00
Origin: LIMITED Edition Blend
Type: That would be telling
Flavor Notes:
In French, Chocolat Noir says it all.
Dark Chocolate.
I've never created a Brewing cocoa as rich and full of chocolate as this one.
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.
As a reminder this is not your mother’s hot chocolate....but might be the closest thing yet. And this is also not coffee. It stands on its own merits, so judge it on what you taste, not what you expect or what it isn’t.
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.
