In drinking chocolate there are no rules: sip it in bed, on a balcony, on the bank of a river, on a fast train outta dodge. You know who you are.
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since making my first batch of bean to cup chocolate I’ve been crafting outside the map lines: inspired by memories, the twang of a favorite song, the scent of snow sifting through fir trees, the way a river wraps itself around an oar.
drinking chocolate bodega
Our own micro-batch horchata-style drinking chocolate, crafted with single origin cacao sourced from our friend Alex at Revival Cacao in Tabasco, Mexico.
Horchata is a traditional beverage typically made with rice to lightly thicken, and spices to warm & sweeten it. I used mochiko rice flour to craft a plant-based “milk” chocolate with cane sugar and panela sugar, then added habanjero, smoked paprika, canela cinnamon, honey, and a titch of salt to spice it up.
It’s not too sweet, and not too spicy.
Drink warm or cold: use 2 tablespoons per each 3 oz of liquid.
8oz pouch is re-sealable.
A friend and student who works with farmers in Ghana for a big & famous chocolate company sent me a special micro-lot of organic Ghana cacao, and here it is in all its friendly, nothing bitter about it, 74% dark chocolate glory. If you’re timid around %s above 70, this might become your BFF forever.
Very limited quantities; when it’s gone it’s gone.
Drink warm or cold: use 2 tablespoons per each 3 oz of liquid.
8oz pouch is re-sealable.
