2

votes

What's the hot chocolate equivalent of an 85% chocolate bar?

Answered on September 12, 2014
Created February 10, 2012 at 3:20 PM

I'd like to find a hot chocolate that I can prepare easily at the office as my morning drink (i.e. not mixing cocoa with stevia or whatever in a saucepan). Is there a brand that is high-cocoa, low-chocolate, fair trade and contains no crap and tastes good with just water?

7841848bd0c27c64353c583fb7971242

(7275)

on February 11, 2012
at 10:00 PM

The problem with making your own is getting the cocoa to go into solution. I've never had good luck with that.

Ca2c940a1947e6200883908592956680

(8574)

on February 10, 2012
at 05:47 PM

Nope nothing added, but I also love espresso so have a taste for the bitter things. Maybe try a little cinnamon if you don't want to add sugar or honey.

5ccb98f6ae42ce87e206cf3f6a86039f

(11581)

on February 10, 2012
at 05:26 PM

Put the cocoa powder in the cup with the cream and honey - stir, nuke, stir, then add coffee on top and stir. No lumps. Add the cream slowly and mix repeatedly if you use lots of cream. Start with sort of a cocoa paste, then make it more liquidy pre-nuking.

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on February 10, 2012
at 04:25 PM

That's it for me too. Since I put cream and honey in my coffee anyhow, I just add a spoonful of 100% cocoa now and then. But I have to stir it almost every time I want to take a sip because it does separate out of the coffee quickly. It's a nice change, though.

F92e4ca55291c3f3096a3d4d3d854986

(11698)

on February 10, 2012
at 03:57 PM

Oh, I like that brand of chocolate. I do have plain organic cocoa powder but it's so bitter on its own - do you add anything to yours?

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6 Answers

6
Bfa1c9eacfc94a1b62f3a39b574480c6

(3700)

on February 10, 2012
at 04:15 PM

100% Cocoa Powder. 3/4 hot water. 1/4 cream. Mix. Touch o' plain sugar.

2
C16aed2d83525d4d1d560fa67b579702

on February 10, 2012
at 03:58 PM

Its not exactly what you are after but If you drink coffee I find that the 85% dark chocolate melts easily in a cup. However it does make for a messy coffee cup. I've also added coconut oil for a very paleo sort of beverage but again its messy. I think I've only tried it once. I suppose you could do the same thing without coffee but it does sound kind of strange. I don't drink milk so that is out of the question for me. Maybe almond milk or rice milk if you are into that? Maybe a little heavy cream as well would be good.

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on February 10, 2012
at 04:25 PM

That's it for me too. Since I put cream and honey in my coffee anyhow, I just add a spoonful of 100% cocoa now and then. But I have to stir it almost every time I want to take a sip because it does separate out of the coffee quickly. It's a nice change, though.

5ccb98f6ae42ce87e206cf3f6a86039f

(11581)

on February 10, 2012
at 05:26 PM

Put the cocoa powder in the cup with the cream and honey - stir, nuke, stir, then add coffee on top and stir. No lumps. Add the cream slowly and mix repeatedly if you use lots of cream. Start with sort of a cocoa paste, then make it more liquidy pre-nuking.

2
Ca2c940a1947e6200883908592956680

(8574)

on February 10, 2012
at 03:38 PM

I use Green&Blacks cocoa powder rather than their hot-chocolate powder. Best would be to find some organic plain cocoa or cocao powder in a wholefood store.

Ca2c940a1947e6200883908592956680

(8574)

on February 10, 2012
at 05:47 PM

Nope nothing added, but I also love espresso so have a taste for the bitter things. Maybe try a little cinnamon if you don't want to add sugar or honey.

F92e4ca55291c3f3096a3d4d3d854986

(11698)

on February 10, 2012
at 03:57 PM

Oh, I like that brand of chocolate. I do have plain organic cocoa powder but it's so bitter on its own - do you add anything to yours?

0
C56baa1b4f39839c018180bf63226f7d

on February 10, 2012
at 06:26 PM

I would highly recommend rolling your own chocolate beverage. A classic hot cocoa mix is made from little more than cocoa powder, dry milk, salt, and sugar, and it doesn't require a saucepan to stir into hot water. If you want to paleoize it, there are dried coconut milk powders that you can substitute in for the dry milk and sugar; however, they all have maltodextrin, sodium caseinate, and phosphate (apparently this is necessary to make a powder out of the fatty soilds). The one linked here claims to have as little of the additives as possible.

For best flavor, however you mix it, use Dutch process cocoa because it has a neutral pH, and don't leave out the salt (but you can supplement it with potassium if you wish).

7841848bd0c27c64353c583fb7971242

(7275)

on February 11, 2012
at 10:00 PM

The problem with making your own is getting the cocoa to go into solution. I've never had good luck with that.

0
7841848bd0c27c64353c583fb7971242

(7275)

on February 10, 2012
at 06:04 PM

Trader Joe's Sipping Chocolate (which I think is a seasonal item, at the end of its season) is high on cocoa and low in sugar. It's really rich and yummy. I drink a few espresso cups of it a day and only have 5-10 g sugar. It tastes good with just hot water, and it also works well with a spot of coconut milk if you want something creamy. I've never had good luck with cocoa powder on it's own: I think the cocoa liquor in the sipping chocolate makes it dissolve better.

0
07c86972a3bea0b0dc17752e9d2f5642

on February 10, 2012
at 05:38 PM

Drop your chocolate bar in hot water and almond or coconut milk and stir til it melts.

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