It’s easily the most asked question for staff and customers alike? Whats the difference between drinking chocolates? The easy answer should be about taste. This is also what should matter to the consumer most of all. However there are other factors at stake.
The Different Drinking Chocolates Available
There are a fast growing number of ways to make drinking chocolates for the food service industry. However these are the main 3 methods we have found used in the industry across NSW:
- Alkalized cacao
- Natural cacao (some manufacturers incorrectly refer to as “raw”)
The food service industry in Australia is quipping along at a rapid pace. Raw diet, paleo all other pseudonyms of funky trends generated by the entrepreneurial wizardry happening out of places like Bondi all litter the market with the latest muscle making merchandise. These “power trends” that guide the industry and manufacturers choices when producing products like drinking chocolate are commonly modelled around the health aspects. Not just for this reason that chocolate is the new healthy! With its antioxidant, energy piping nutrients we must be congealed by flavour most important of all. Secondly we are lead into a food choices by the nutritional benefits offered by the product itself.
So whether drinking chocolate is consumed hot or cold, its richness and pure chocolate intensity are key, but why is this tasty treat so different from what we’ve come to know as hot cocoa? The answer lies in going back century or more to what hot cocoa was in its original form.
Before the 1920s, chocolate was usually only enjoyed as a hot drink. Thomas Jefferson predicted that drinking chocolate would someday eclipse tea and coffee in popularity, and doctors touted its medical benefits. Drinking chocolate restored healthy weight gain for patients recovering from tuberculosis, while also stimulating the nervous system. It acted as a calming agent for soldiers fresh from battle. It was billed as a digestion enhancer, and was used to bind to medicines to make them more palatable to patients.
Today’s most common brands of hot cocoas are made from cocoa powder, milk powder, sugar and water. Mass production of cocoa powder made it possible to extract the cocoa butter from the powder, but also took away some flavor, too. Traditional methods of hot drinking chocolate used chocolate liquid or scraped chocolate instead of cocoa powder, and produced a much more intense chocolate flavor and aroma. It also possessed a thicker mouth feel, similar to the difference between skim milk and whole milk, and had been enjoyed this way for thousands of years.
Tea Journeys Kakaoda all natural drinking chocolate is a return to what our great grandparents knew. Our blend of natural cacao from Papua New Guinea and Dominican Republic create the most unique unique base. The sweetener we use is an organic natural panela and all blended with trace amounts of Murray River Pink salt to lift those subtle nuances in flavour.
For Endurance Athletes
Here’s a new healthful twist that early chocolate drinkers didn’t know; drinking chocolate has benefits for post endurance workouts, more than just milk itself because of the beneficial ratio of carbohydrates to protein for muscle recovery and rebuilding. With the ideal ratio of 4 grams of carbohydrates to 1 gram of protein, milk alone may not be enough carbs or calories for recovery. Drinking chocolate creates spikes in insulin (in this case, these are good for you) that help transport sugar into the muscle, where it becomes glycogen which stimulates muscle protein repair and growth.
Kakaoda natural drinking chocolate may even be more effective than supplements because the ingredients in protein powders are often either mimicked or extracted from ingredients unnaturally that are already found naturally in dairy products and the cacao itself. Cacao itself is a natural super food, so to pour yourself a Kakaoda chocolate milk after a workout is not only the most delicious way to a speedy recovery its also providing you with a blast of the most nutrition rich superfood money can buy.
Calcium in chocolate? According to an Eat This, Not That article, researchers in the USA estimated that consuming 1,000 mg more calcium per day can translate to losing nearly 18 pounds of fat over a year. Since dairy foods offer the most readily absorbable calcium you can find, drinking chocolate helps you reach that crucial 1,000 mg threshold per day.
Kakaoda all natural drinking chocolate is also a versatile ingredient in baking. There are recipes up on the NEWS page. This Chocolate Peppermint Cake is one of our latest recipes at Tea Journeys.
– 2 1/2 cups all-purpose flour
– 1 cup Kakaoda all natural drinking chocolate
– 1 teaspoon baking soda
– 3/4 teaspoon salt
– 1/2 cup Sunshine Dairy sour cream
– 1 cup unsalted butter, plus more for pan
– 1 1/2 cups sugar
– 4 large eggs
– 1 teaspoon pure vanilla extract
– 1/2 cup butter, softened
– 3 cups powdered sugar
– 3 Tbsp milk
– 1/3 teaspoon peppermint extract
Preheat oven to 325 degrees. Grease a Bundt pan with butter. Whisk flour, cocoa, baking soda, and salt in a large bowl. Mix drinking chocolate and sour cream in a small bowl. Cream butter and sugar until light and fluffy. Beat in eggs one at a time, then mix in the vanilla. Slowly add flour mixture, alternating with milk mixture. Spoon batter into pan. Bake until a toothpick inserted in centre comes out clean, 55 to 60 minutes. Let cool on pan on a wire rack.
Make the frosting: Beat butter at medium speed with an electric mixer until creamy. Slowly add powdered sugar, alternately with milk. Beat at low speed just until blended after each addition. Stir in peppermint extract. Frost the cooled cake and sprinkle the top with your favourite peppermint chocolate bar if desired