Chocolate Week: Day Six
All this blustery and quite frankly miserable weather we’ve been experiencing down here in the last few days means that warming comfort food is required. What could be more comforting than wrapping your hands around a mug of steaming hot chocolate in cheery defiance of the weather gods?
Luckily I have both hot chocolate and some rather fine goat’s milk in plentiful supply.
The goats at St Helen’s Farm in East Yorkshire have been producing fresh milk for the last 27 years. Many people who find themselves unable to drink cow’s milk, are able to tolerate the goat version. Do watch out for future goaty posts where I will be trying out other products from the farm. I’m not normally a fan of skimmed milk, or even semi-skimmed milk, but I did like both of these in goat form and they do work remarkably well with chocolate. There is a slight goaty tang, but it’s not too strong and adds another dimension to the drink which I could become quite addicted to.
Chocolate Week has brought me many delights and one of these was a chocolate bar from Barry Callebaut with my name iced on the top. This put a big smile on my face. It wasn’t long, however, before the bar disappeared. Half of it went into a pan of skimmed goat’s milk to make the hot chocolate you can see above and the other half was shared with CT a little later.
Hans Sloane Drinking Chocolate
Back in May, I reviewed Hans Sloane Natural Honey and Rich Dark drinking chocolates and was favourably impressed. I was hoping to try their award winning Madagascar and Ecuador single origin varieties, so I was delighted when a fragrant parcel arrived in the post. CT and I girded our loins and got down to the difficult business of doing a compare and contrast exercise. It was difficult to see much difference in the appearance of these two chocolates but when it came to smell and taste the resemblance disappeared. Thick and rich as these drinking chocolates are, I decided to taste test them with water once again. The shiny chocolate beads melt beautifully this way and the flavours are not masked by dairy. I found, with absolutely no surprise whatsoever, that we liked both of them. We did, however, both have the same preference.
Madagascar 67% – a rich and fruity aroma wafts up from the packet on opening. It has a strong fruity taste with aromatic cardamom notes. It’s also a little bitter and leaves a slightly drying sensation behind in the mouth.
Ecuador 70% – the fragrance is more of tobacco in this case. It has woody notes with liquorice tones that make it quite robust. It is less sweet, richer and drier than the Madagascar which makes it our favourite.
There is currently a 20% discount on the Ecuador, so now is a good time to try it. You’ll find this on the Hans Sloane website.
Mortimer Chocolate Powder
Some of you may be aware that I’m a big fan of Mortimer’s chocolate powders. They are fabulous used in bakes where chocolate is called for, as no melting is required; the chocolate is ground down to a powder so can go straight into the mix – less fuss and less washing up. The powders also make excellent hot chocolates. Not only do they taste good, but the chocolate melts quickly and easily. The dark chocolates are both 70%, but come from two different continents: one from Ecuador and one from West Africa. I have reviewed these in a previous post, so I won’t repeat my findings here. The fruity West African, however, worked particularly well in these rich chocolate scones.
The white couverture powder is equally impressive and contains 40% cocoa solids, which is much higher than many brands. Flavoured with natural vanilla, it is free from both gluten and soya. I’ve used it in various recipes, but you can find specific mention in my red gooseberry cakes and burnt butter cupcakes. I have to confess that I’ve not tried this as a hot chocolate, but for those with a sweet tooth, I expect it would make a very nice drink indeed.
Come back tomorrow for more ChocolateWeek tasters and don’t miss out on those posted earlier this week:
Thanks go to Hans Sloane, Mortimer Chocolate Company, St Helen’s Farm and Barry Callebaut for the various samples. I was not required to write positive reviews and as always, all opinions are my own.