Description

Drinking Chocolates" are made from real chocolate as opposed to "Hot Cocoa" which is made from cocoa powder (the powdery remains of chocolate liquor after cocoa butter is removed). When you purchase a package of drinking chocolate it will often be in the form of chocolate shavings or chunks. Drinking chocolates are not instant like hot cocoa. You must add hot milk, cream, or water to the chocolate in order for it to melt and be whisked together. Because of the higher cocoa butter content, drinking chocolates will also be richer and often thicker than hot cocoa. . It has a very luscious and complex flavor typical of the finest chocolates. Fruity and acidic with an intense chocolate flavor, the drinking chocolate is simply wonderful; a real treat for chocolate lovers.

How to select

Drinking chocolates are available in different flavours like Original (or Aztec) (63% cacao), Dark (72% cacao), Cafe Negro (flavored with coffee), and Spice (flavored with cinnamon, nutmeg and chipotle).Choose as oer your taste or recipe requirement. T he Original version is the best for a great classic drinking chocolate. Read the label carefully as all the varieties are labeled Drinking Chocolate. Check the expiry date.

Culinary uses

· Mix with water or milk for a espresso or latte.
· Use for making hot or cold drinking chocolate or chocolate sauce.
· Add to milk or ice creams, Ideal drink for satisfying your chocolate craving. Discover your preferred chocolate drink intensity by varying the amount of chocolate powder used.
· Drinking chocolate is formulated to create an intensely rich, deep fudgy flavor that is perfect for making a cozy cup of extraordinary hot cocoa, a refreshing iced chocolate drink or a velvety smooth chocolate sauce that can be used on anything.

How to store

Store in an air tight container and keep it in refrigerator or in any cool dry place.

Health benefits

· It is a lot healthier to drink hot chocolate than to eat the chocolate itself.
· Consuming cocoa decreases the risk of heart diseases, because cocoa contains flavonoides, such as epicatehine, are capable to lower the negative influence of free oxygen radicals in the organism.
· In hard chocolate, the concentration of flavonoides is decreased in comparison with hot chocolate, because most of it is destroyed once cocoa is processed. Besides, hard chocolate has a large quantity of sugar and milk, which can lead to extra weight and other negative consequences.
· It is better to opt for dark chocolate over milk ones and drinking chocolates which are prepared without sugar.
Glycemic Index
High (above 70)