This is the same chocolate as our Minty Dark Bar: 73% dark chocolate infused with NW peppermint oil. The chocolate is grated and untempered for quicker melting.
We use this in Creo’s cafe to make the mint sipping chocolate. Use it to make your own sipping chocolate, liquid truffle, European drinking chocolate, and hot chocolate!
cacao beans, organic cane sugar, cocoa butter (pressed from the same beans), peppermint oil
Allergy Information: Manufactured on shared equipment with products containing milk, eggs, wheat, peanuts & tree nuts
NET WEIGHT: 226G (8OZ)
"enjoy by date" on package
Directions are on package for both sipping chocolate and hot chocolate.
The following is the "secret recipe" we use in Creo's cafe. (don't tell others)
Sipping chocolate - weigh out 60% amount heavy cream and 40% sipping chocolate. Heat cream to 125 Degrees Fahrenheit, whisk in sipping chocolate. Let sit for a couple of minutes, whisk again. We serve in 3 oz demi-cups with side of whip cream and side of seltzer water. The seltzer is for clearing your palate in between sips.
Hot Chocolate - weigh out equal amount heavy cream and sipping chocolate. Heat cream to 125 Degrees Fahrenheit, whisk in sipping chocolate. Let sit for a couple of minutes, whisk again. Add a little whole milk, whisk, add more whole milk, whisk..... until the right consistency of hot chocolate is achieved.
Bronze- International Chocolate Awards, Americas
Bronze - Academy of Chocolate, London
4 star out of 5 - International Chocolate Salon