The flavors as a brewed cocoa are more bold than some of the other varieties I carry. The dry aroma is unmistakably chocolate and this of course carries through with the wet aroma. There are flavors of nut and tobacco and a substantial mouth feel. There is a good, balanced, pleasant bitterness and lingering deep (for a brewed cocoa) chocolate. It also has a good smoothness to it. Overall, I am left with the impression that I have just eaten a nice handful of luscious roasted cocoa beans.
The aroma is clear chocolate with mid and high notes of soft vanilla. In short it smell like you would expect chocolate to smell like, a warm, soft hug.
This is the epitome of a well rounded chocolate flavor profile and is the chocolate flavor we all grew up with and came to love. The chocolate is deep and rich like fudge with toasted almonds. I also get warmed soft leather that has a slight tang to it.  The same vanilla notes that are in the nose are in the chocolate that lends an extra depth of flavor. The bitterness and astringency are there and fully in check further lending structure and body.
There is a persistent gentle molasses note. It is heavy but not cloying. It counterpoints the bitterness in a great fashion.
This is a very forgiving origin and a good one to start with and will go well in light milk chocolate all the way to brooding dark chocolates.
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Recommended For
Coffee Brewers
Certifications
Dietary
Vegan
Non GMO
Gluten Free
How To Brew
- 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 T/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.
Q: Is brewed cacao just hot chocolate? A: Nope, it is a totally different animal. Brewing cocoa is best thought of as a cocoa tea. Hot chocolate is thinned down sweetened chocolate and has a full, thick mouthfeel. Brewing cocoa is ground whole cocoa beans extracted with hot or cold water so is more like a tea or coffee.
Q: What is the difference between brewed cacao and cocoa powder? A: Brewing cocoa is whole, roasted cocoa beans coarsely ground up and ready for brewing. Cocoa powder is what is left over after cocoa nibs are pressed and the cocoa butter is removed.
Q: What does brewed cacao taste like? A: Oh my, what does a blue sky look like? Brewing cocoa is more like a tea or coffee, instead of hot chocolate.
Q: Can I brew cacao powder like coffee? A: Generally speaking, yes. Pour over. Check. French press. Check. Coffee maker. Mostly. You need more brewing cocoa than coffee so some machines are too small. Espresso. Sadly not.
We have a video about how to brew brewing cocoa, you should watch it.
Q: Is brewed cacao safe? A: As safe as tea or coffee and some think more so as it has nearly no caffeine.
Q: What are the benefits of drinking brewed cacao? A: If you are looking for an alternative for coffee and other caffeinated drinks, Brewed Cacao is the droid you have been looking for in that is it virtually caffeine free (less than decaf green tea).
Q: Which is healthier cocoa or cacao? A: Neither. They are the same. People will tell you tons of things to make it sound fancy or more complicated but cocoa is in English, and Cacao is generally Spanish.
Likewise: Brewing Cocoa = Brewed Cacao
Care & Storage
To preserve its freshness and rich flavor, store your brewing cocoa in an airtight container in a cool, dry place, away from direct sunlight. Like most cocoa products, it benefits from stable, moderate conditions and should be kept sealed when not in use.