Seasons are unpredictable. During cold weather, people want to get comfortable and enjoy being in the warmth. They want to be protected from the cold. They eat and drink something hot as they relax in their homes. One hot drink they can easily create is artisanal hot chocolate.
Making this classic drink does not require much work. You pour in your favorite chocolate drink and mix it with hot water. Adding milk and pieces of marshmallows are optional. After all, some might like it pure cocoa. It all depends upon the preference of a person.
Times are changing and so is the way this drink is being made. Small shops and connoisseurs have made these changes. They still adhere to the basics. Yet the ingredients and techniques they choose are more sophisticated than what it used to be.
Shops buy cocoa, the main ingredient, from a supplier who has abundant cacao trees in producing countries such as Ecuador. They want it as close to authenticity as possible. Consistency in the richness and flavor coming from these are different from the mass produced ones sold in the market. They are purer in cocoa and had undergone less manufacturing process.
Selecting cocoas coming from various producers is quite a challenge if you do not know what to look for. The world leading producer is Cote dIvoire, a country in Africa. It supplies and delivers produce to big manufacturing companies. For small shops, a country like Ecuador is most likely their choice. It can create high quality cocoa which can compete with leading producers. The taste is unique from others which might exactly be what they look for.
They thoroughly think about the quality and type of milk they are going to incorporate. They may consider nonfat or whole fat milk. It may also either be skim milk powder or pasteurized milk. They might think about adding only a certain percentage of it into the mix. This is due to certain type of cocoas that needs to have less milk in order to be really tasted in richness.
Sweeteners are one thing that sweet toothed people likes. For those who are watching their calorie intake but crave sweetness in their drinks, there are sucralose based artificial sweeteners for you. Opting out of it can also be done for those who do not like sweets. Just tell the barista about that.
Chocolate taste can be enhanced by coffee. Most know it by now to be the truth. Hence, a small bit of coffee grounds are mixed in to the drinks. By customer request, they can do decaf on them. Liqueur is also an interesting addition. One teaspoon and then you have a more flavorful drink. This is a good combination experiment by baristas and connoisseurs brought to the table. They did not stop until it is to their satisfaction.
Customers are being treated to these changes. You get to try this inventive and new delicious goodness. Some individuals have tried to mix it up with other ingredients as well in their homes. Both children and adults have come to love drinking this in the cold. A good feeling is then being shared with loved ones.
Making this classic drink does not require much work. You pour in your favorite chocolate drink and mix it with hot water. Adding milk and pieces of marshmallows are optional. After all, some might like it pure cocoa. It all depends upon the preference of a person.
Times are changing and so is the way this drink is being made. Small shops and connoisseurs have made these changes. They still adhere to the basics. Yet the ingredients and techniques they choose are more sophisticated than what it used to be.
Shops buy cocoa, the main ingredient, from a supplier who has abundant cacao trees in producing countries such as Ecuador. They want it as close to authenticity as possible. Consistency in the richness and flavor coming from these are different from the mass produced ones sold in the market. They are purer in cocoa and had undergone less manufacturing process.
Selecting cocoas coming from various producers is quite a challenge if you do not know what to look for. The world leading producer is Cote dIvoire, a country in Africa. It supplies and delivers produce to big manufacturing companies. For small shops, a country like Ecuador is most likely their choice. It can create high quality cocoa which can compete with leading producers. The taste is unique from others which might exactly be what they look for.
They thoroughly think about the quality and type of milk they are going to incorporate. They may consider nonfat or whole fat milk. It may also either be skim milk powder or pasteurized milk. They might think about adding only a certain percentage of it into the mix. This is due to certain type of cocoas that needs to have less milk in order to be really tasted in richness.
Sweeteners are one thing that sweet toothed people likes. For those who are watching their calorie intake but crave sweetness in their drinks, there are sucralose based artificial sweeteners for you. Opting out of it can also be done for those who do not like sweets. Just tell the barista about that.
Chocolate taste can be enhanced by coffee. Most know it by now to be the truth. Hence, a small bit of coffee grounds are mixed in to the drinks. By customer request, they can do decaf on them. Liqueur is also an interesting addition. One teaspoon and then you have a more flavorful drink. This is a good combination experiment by baristas and connoisseurs brought to the table. They did not stop until it is to their satisfaction.
Customers are being treated to these changes. You get to try this inventive and new delicious goodness. Some individuals have tried to mix it up with other ingredients as well in their homes. Both children and adults have come to love drinking this in the cold. A good feeling is then being shared with loved ones.
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