Voted the best hot chocolate for dark chocolate lovers by Food & Wine magazine.
This drinking chocolate is earthy and deep, with a malty, almost mocha-like finish that lingers for days. Look for rich notes of honey, aromatic coffee, and toasted nuts. The single origin beans come from a remote part of north-eastern Honduras, so remote that it’s only accessible by two day’s journey via canoe.
From Food & Wine: “This is a very complex drinking chocolate,” shared one editor. “It tastes like if I melted a really high-quality chocolate bar. You get those sweet, nutty, banana bread notes, which is a nice surprise.”
Directions: Heat 1/2 cup of milk in a saucepan until steaming. Add 1/4 cup of drinking chocolate and whisk until completely dissolved and frothy. Pour into a cup and enjoy. This can also be made with nondairy milk. Use cream for an intensely decadent experience.
Tasting Notes: Banana, Honey, Toasted Walnut