Cold seasons like rainy and winter makes people to take in comfort in warmth. They grab a sip of hot soup and drinks. They savor the warmth it brings to their bodies while they watch the cold from outside their windows. They would most likely choose to drink artisanal hot chocolate in this weather.
The creation of this traditional drink is easy and requires little effort. Pick a favorite brand of drinking chocolate and then mix it in with hot water. You may opt to add in milk and bits of marshmallows. You decide on what is your preference. Make it as pure or with additions as you like.
Nevertheless, the way this drink was made has changed recently. This was especially seen in coffee shops and with connoisseurs. The fundamentals are the same as before but the ingredients and technique are not. They utilize a more refined and fancy things in it.
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.
Choosing which supplier of cocoa is important for these shops. The leading supplier is in Cote dIvoire. They are abundant in cacao which is why multinational manufacturing companies get their cocoa with them. However, small shops and independent connoisseurs likely choose others such as those in Ecuador where they know it has competitive quality with others. They also like the unique taste it brings to their palate.
Quality of milk is being carefully considered and thought through. Nonfat milk may be more preferable than whole fat to some. Others may incorporate pasteurized milk rather than skim milk powder. They may also consider only adding a small percentage of this in the cocoa mixture. A combination like this would enrich the drink and make it more savory.
They also have sweeteners for people with sweet tooth. A sucralose based artificial sweetener is an ingredient they have on hand for those who are conscious of their calorie intake. Some customers might not like sweets much so they offer adding less or none at all in their drinks. They will inform the barista about the request.
Coffee enhances the taste of chocolates. Most know this to be true. So, they add a bit of ground coffee like espresso in the drinks. Decaf is also an option by request. Another addition they put is liqueur. A teaspoon or even a drop of it can be a good flavor combination. You know it is there but you cannot really taste it. You might get surprised how good this mixture can be.
Recent changes have become a treat to customers. They get to taste new flavors and inventions offered in coffee shops. Some even do experiments at home so their families and friends can enjoy the drinks they made. Good feelings are shared between them as they get warm underneath the cold.
The creation of this traditional drink is easy and requires little effort. Pick a favorite brand of drinking chocolate and then mix it in with hot water. You may opt to add in milk and bits of marshmallows. You decide on what is your preference. Make it as pure or with additions as you like.
Nevertheless, the way this drink was made has changed recently. This was especially seen in coffee shops and with connoisseurs. The fundamentals are the same as before but the ingredients and technique are not. They utilize a more refined and fancy things in it.
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.
Choosing which supplier of cocoa is important for these shops. The leading supplier is in Cote dIvoire. They are abundant in cacao which is why multinational manufacturing companies get their cocoa with them. However, small shops and independent connoisseurs likely choose others such as those in Ecuador where they know it has competitive quality with others. They also like the unique taste it brings to their palate.
Quality of milk is being carefully considered and thought through. Nonfat milk may be more preferable than whole fat to some. Others may incorporate pasteurized milk rather than skim milk powder. They may also consider only adding a small percentage of this in the cocoa mixture. A combination like this would enrich the drink and make it more savory.
They also have sweeteners for people with sweet tooth. A sucralose based artificial sweetener is an ingredient they have on hand for those who are conscious of their calorie intake. Some customers might not like sweets much so they offer adding less or none at all in their drinks. They will inform the barista about the request.
Coffee enhances the taste of chocolates. Most know this to be true. So, they add a bit of ground coffee like espresso in the drinks. Decaf is also an option by request. Another addition they put is liqueur. A teaspoon or even a drop of it can be a good flavor combination. You know it is there but you cannot really taste it. You might get surprised how good this mixture can be.
Recent changes have become a treat to customers. They get to taste new flavors and inventions offered in coffee shops. Some even do experiments at home so their families and friends can enjoy the drinks they made. Good feelings are shared between them as they get warm underneath the cold.
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