This is the same chocolate as our Spicy Dark bar. The chocolate is grated and untempered for quicker melting. We use this in Creo’s cafe to make the Mayan Spice sipping chocolate.
This shouldn't burn you out, but the seven different spices make this a playful enjoyable experience. I have had people share they don't normally like spice but after tasting this they fall in love with it. It can warn you on a cool winter day.
Use it to make your own sipping chocolate, liquid truffle, European drinking chocolate, and hot chocolate!
Try adding this to your coffee to take your coffee to a new level.
cacao beans, organic cane sugar, cocoa butter (pressed from the same beans), chilies, and our blend of Creo spices
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.
silver - Academy of Chocolate, London
4 star out of 5 - The International Chocolate Salon