Cocoa content : Chocolat noir : cacao 64% minimum.
Allergens : Présence éventuelle d’arachide, fruits à coque.
Nutrition Facts : Cocoa paste, sugar, cocoa butter, glazing agents : maltodextrins and lac gum, emulsifier : soy lecithin, vanilla natural flavoring.
Dimensions : 15 cm de haut, 5,5 cm de diamètre
Tasse de Chocolat
Recipes
Hot Chocolate:
Pour ¾ quart of milk and ¼ quart of water in a saucepan and bring to boil.
Add the chocolate beads in the boiling liquid and mix using a whisk to evenly melt the mixture.
While mixing with a whisk bring the mixture to a boil once again, lower the Heat and let the mixture reduce for 2 to 3 minutes to obtain a smooth hot chocolate. For best results, let the hot chocolate stand to cool slowly and when ready to serve, reheat the chocolate mixture without boiling it. Pour in serving container through a sieve and serve
Iced chocolate:
The above preparation method may be used to prepare iced chocolate by using only ½ quart of milk and ½ quart of water, as well as omitting the reduction process of 2 to 3 minutes. This will allow the chocolate mixture to remain liquid as taken from the refrigerator. We recommend preparing the mixture the night before.
The advice of La Maison :
Cocoa powder and vanilla extract may be added to cold liquid of milk and water prior to boiling.