Monday, December 29, 2014

Chocosol Hot Drinking Chocolat

Chocoholic's delight from a treasured Toronto friend.
I'm beyond grateful for this gift. Beyond. Never expected anything like this. 
I just got hooked on a different hot chocolate. Or shall I say drinking chocolate or chocolatyl? It's definitely a rapturous, more grown up version of he popular winter aphrodisiac beverage. The notes are exquisite, flavorful, rich.
Chocosol Traders based in Toronto, Canada have a line of rich, impressive sweets that are ethically packaged,  Mexican derived (Oaxaca to be exact), fair trade, and vegan. They are set in the divine practice of stone grounding high quality cacao beans by using methods that date back to ancient time.
Here Chocosol states grand foundation:
"Our artisanal chocolate is a symbol that embodies our values of socially just, ecological chocolate made, not only, with a ‘cradle to cradle’ approach, but also, charged with the use of solar energy..."
The decadent taste alone is highly superb. This has to be one of the yummiest hot chocolaty concoctions there is! My favorite way of making traditional hot chocolate is simmering almond milk and melt in vegan chocolate chips or parts of a whole flavored bar. Chocosol calls for different set of directions.

100% whole roasted cacao beans are in every bar. Next to simple, organic design, the big bold brown words are an inviting read, a narrative that summarizes sophisticated heritage of this tantalizing chocolate. Aromatic smells of squared wedges mimic how it will winningly taste on the tongue- sweet and fragrant.
This is not hot cocoa. Not the hot cocoa from olden days. This is something superior, something above satisfactory.
Looks like a candy bar, but in a hot mug tastes like a sensually fogged dream.
To make. Bring 1 1/2 cup of water to a boil. Then set aside for a few minutes. Break off four wedges and toss into a blender. Pour hot water over wedges. Add 1/4 cup of cane sugar (or maple syrup/agave sweeteners) and mix. Once liquid starts frothing at the top it's ready to drink! Using the blender gives the drinking chocolate its airiness and brings apart glorious chocolate fragrance when removing the lid.
For great variations add cinnamon, pumpkin pie spice, cayenne, or even some melted vegan marshmallows. Right now, I prefer plain hot chocolat. Tastes perfect.

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