Pudding-style gianduja milk drinking chocolate with real roasted hazelnuts.
From SOMA:
Slow roasted hazelnuts meet roasted cocao in an all out battle for the senses. add cream into the miz and you have a sweet and nutty flavour bomb. Don't be shy with how to indulge, add espresso to make the classic Italian "Bicerin", pour it on pancakes or your favorite dessert or eat it straight up. Approved by squirrels everywhere.
It's so easy to make - to make 2 servings
Boil water bring 1/2 cup of water to a boil in a saucepan
Add Chocolate add 6 tablespoons of dry mix
Mix reduce heat to a simmer and whisk until thick and smooth. This is your liquid chocolate.
How to enjoy
Intense Shot serve 1/4 cup of liquid chocolate "as is" in a shot glass
Traditional in a mug add 3/4 cup of hot milk or hot water to 1/4 cup of liquid chocolate
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I’ve tried it with milk, water and even added it to my coffee. It’s very rich and tasty.
We deliver hand-curated, artisan ingredients from around the world—carefully sourced, rich in story, and rooted in tradition
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Hi! Thank you so much! I am very excited to make some magic with this koji! -Lisa
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I just wanted to say I love making dark chocolate with your cocoa powder. It works so well. Thank you! -Angela
Love this cocoa powder. Thanks - in Hawaiian: Mahalo! -Kate
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Deep chocolate experience: This cocoa takes anything chocolate to a whole new level. The depth and smoothness is beyond any brand I have used, and I have used many. Intense chocolate experience, but not bitter or harsh. Be prepared to be asked for repeat performances! -Seth
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We at ChefShop are committed to finding and offering the best rare ingredients in the world. Our small batch products are made by personally selected local and international artisans, dedicated to preserving and sometimes reinventing food traditions!
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When my daughter bakes something with this delicious cocoa – I will take a bite for you too! -Kat
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Best Cocoa Ever
If you care about using the best cocoa on the face of the planet, buy this. -Angela
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Our favourite cocoa
I have 8 varieties of cocoa at home -- red cocoa, black cocoa, natural cocoa, and several high-end specialty cocoas (Barry Extra Brut, Valrhona, Guittard, Ghirardelli...). My family goes through enormous quantities of cocoa powder -- for hot cocoa, brownies, chocolate cakes, cookies... and this is by far our favourite. It has depth, complexity, and richness. While the specialty cocoas are excellent, I find they can sometimes be quite bitter, lack richness or body. This one is always perfect for whatever we are making. And being in Canada, I go to great lengths to buy this cocoa -- that should tell you how much we love it! - Monika
At the end of the week, after all the news has been digested, I look to ChefShop’s newsletter as my respite to life. On Sunday, I curl up in bed with my newsletter to forget about the weeks news, and think about romance. The romance of food!
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