Every tasting is a sensual experience. Seduces with the scent of exotic spices.
Hot Chocolate Spicy, Fazenda Vera Cruz — 300g
Who remembers the first hot chocolate of their life? The cozy feeling of sweet milk, velvety chocolate and wonderful warmth in your mouth and later in your stomach. Could the current hype surrounding hot chocolate be linked to these childhood memories? Coziness, feelings of happiness, all-is-well moments – that’s what we all like.
In addition to the two classics Hot Chocolate Brazil Fazenda Vera Cruz 70% and Hot Pure Cacao Ecuador Tesoro Escondio 100%, a cheeky variety completes the trio. Our new Hot Chocolate Spicy is characterized by the power of the original Brazil Fazenda Vera Cruz 70% and the well-dosed amount of Peruvian Aji Panca (Capsicum chinense) and cardamom (Elettaria cardamomum) from Guatemala.
This magical blend is the work of our co-production manager Sarah. She spent five months tinkering, testing different chillies and finally found the twist with the fine pinch of cardamom. The challenge was to create an exciting addition to the eccentric, fresh and slightly bitter chocolate from Brazil. Aji is not aji and cardamom is not cardamom. Thank you, Sarah, for your perseverance, it was worth it.
This is how we found the multi-layered Aji Panca with a rich, fruity dried fruit flavor from our friend Beat Heuberger. It is characterised by an aroma spectrum that is as unique as it is spectacular. The flavor is rich and ripe. The flavour is intensely fruity and has notes of cacao, dried fruit, resin, dried berries and juniper. Aji Panca is a flavoring agent and not a source of heat. According to Beat, it unfolds its flavor when food is cooked briefly or not at all. So it’s perfect for our hot chocolate.
It is a must in any curry and makes Swedish kanelbullar (cinnamon-and-cardamom yeast pastries) irresistible. We are talking about green cardamom, which has a beguiling effect on our senses with its sweet spiciness. Sarah had the idea of adding some to our Hot Chocolate Spicy in the course of her development work. She found a suitable variant from our co-founder Heini Schwarzenbach. We opted for a Guatemalan variety from organic farming.
We recommend shaking the closed tin well before each use. For a cup of Hot Chocolate Spicy, use a heaped tablespoon of 15 g per 1 dl of warm liquid. Any type of milk (cow, sheep, goat), cereal-based plant drink (oats, soya) or simply water will give a wonderful result. The drinking chocolate becomes particularly creamy in a milk frother. Laura recommends trying it with water instead of milk. The consistency is lighter, but the flavor is powerfully pure.
