Maya Gold hot chocolate

[redbird]

When I was last in Montreal, papersky gave me a container of [Green and Black's] Maya Gold drinking chocolate.

It's damp and chilly this afternoon, hot chocolate weather, so I got this out and made enough for myself and alanro. It's excellent. It would probably have been excellent even without fresh whipped cream (a bit of vanilla, no added sugar).

The Maya Gold won't entirely replace my standard mix-it-myself of Droste or Ghirardelli cocoa powder, sugar, vanilla, cinnamon, and a dash of salt, even if I find a local source [1], but it's easier to work with, and makes a good change.

[1] The health food store I'd been going to for Green and Black's chocolate closed a while back.

Comments

[mrissa.livejournal.com]

It was a cocoa afternoon for me and dd_b, too, but no cinnamon therein. Sigh.

[brithistorian.livejournal.com]

That sounds yummy - I think I'm going to go have some cocoa now.

[filkerdave.livejournal.com]

Fairway out here sells Green and Black (although not drinking chocolate, I don't think). You might check the one in Manhattan

[magicwoman.livejournal.com]

Talking about hot chocolate, I bought Frango's Chocolate Mint hot chocolate mix and I have to say, it's WONDERFUL! I bought it at Marshall-Fields.

Susan

[papersky.livejournal.com]

That one came from a deli in Ledbury, which isn't exactly local to anyone, not even marylace.

[ckd]

I've seen Green & Black chocolate bars regularly at Whole Foods; I haven't looked for drinking chocolate.

[pariyal.livejournal.com]

I use nothing but Droste (never saw Ghirardelli; every other cocoa powder has been below par, and any drinking chocolate mix too sweet for my taste) but I've never thought of adding cinnamon, salt or even vanilla. I'll try that next time.

[adrian-turtle.livejournal.com]

SALT?!!!

[redbird]

A tiny pinch of salt brings the other flavors out.

[liv]

This amuses me because I had both these reactions (consecutively!) to reading this post, in almost exactly those words. I'm so going to try making hot chocolate this way when I get the opportunity and the desire for hot chocolate.

[juliansinger.livejournal.com]

Salt?

Salt.

Huh.

Never thought of /that/.

(Cinnamon and vanilla in cocoa is a great goodness, though. Will have to experiment.)

[callunav.livejournal.com]

A tiny bit of salt makes all sweet things better.

Anyone who has ever suffered through a batch of brownies made with sweet butter and no added salt knows what I'm talking about.

This statement is opinionated and personal, but widely held. I view people who disagree as pleasant but eccentric individuals. :)

Redbird, have you gone to Burdick and had their hot chocolate, on your trips to Boston? They sell the makings, if you like it. I love the stuff: I drink about a third of it in the shop, gasping and swearing because of how strong it is. Then I bring the rest home, refill the cup with milk, reheat (of not, if I'm not set on warmth - it's good hot or cold) drink half of the result, wide-eyed and murmuring, and put the cup in the fridge. The next day I refill the cup again with milk, reheat, and have it as a good strong cup of really good hot chocolate.

So, you know, it's fiendishly expensive, but it's really quite good value, considering!

[carbonel]

The best drinking chocolate I've ever had was from Crabtree & Evelyn. It cost way too much, even at 20% off, and it lasted about a year, even sharing it a couple of times with friends. But eventually it ran out, and when I went to buy more, it turned out to be discontinued.

I haven't yet attempted to create a low-carb equivalent with Hood dairy beverage, artificial sweetener, and unsweetened chocolate (and possibly a dollop of whipping cream), but I might now that cold weather is coming on.

Mostly I make Tazo brand chai tea (from teabags) when I want something hot, because it's quick and good and zero calories.