The organically-grown bean of the ‘noble’ Criollo tree is the basic product for our high class cocoa, which is harvested only in small quantities, yet remains of the highest quality. The tree is very delicate and requires special treatment from a trained hand. The cocoa is less fatty than conventional cocoas during the processing and contains about 20% of cocoa butter (compared to 10% of normal cocoa). For this reason its taste is richer and creamier. The result is a gourmet cocoa with a warm and tantalizing character promising a unique indulgence.

Quick version: warm up 250ml milk, place approx. 4-5 teaspoons of cocoa in a separate cup, add a bit of the warm milk to the cocoa slowly whilst stirring, add the rest of the warm milk.
Traditional version: Warm up milk, add the cocoa powder and stir it with a hand blender and let it simmer for a few minutes.
Lighter / Reduced-fat version: substitute half of the milk quantity by water.
Optional: Sugar is generally added according to taste, for a creamier taste you can add cream or Crème Fraîche.

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