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Hot Chocolate Week: Day Twelve

It’s day twelve of Hot Chocolate “Week” and I’m taking the night off from doing reviews and looking back at the Aztec/Maya hot chocolates I’ve covered this week. And the first thing I notice is that there is at least one important contender missing from the lineup: Vosges Haut-Chocolat. The have their own take on Aztec hot chocolate with their Aztec Elixir and it sounds like it’s another winner. They appear to take the thick approach like Jacques Torres and Marie Belle do but they use “maize powder” (which they say is cornmeal) instead of the cornstarch that the others use. I really feel like the entire showdown is incomplete without their offering and I have a suspicion that there are more excellent contenders out there that have just managed to slip below my somewhat limited radar.

Ignoring the shortcomings of my selection I have got to say that I have gotten to try some fabulous hot chocolates and these Aztec and Maya styled ones have been some of the very best I’ve had to date. But now I’ve got a problem. I promised a “showdown” and I’m therefore somewhat obliged to deliver on that promise in at least some manner. Honestly, each of the Aztec and Maya hot chocolates that I tried are excellent in their own way. The Green & Black’s Maya Gold, Dagoba Xocolatl, and Lake Champlain Spicy Aztec are all easy to make and the Chuao Spicy Maya, Marie Belle Aztec, and Jacques Torres Wicked deliver serious chocolate. In the end, though, I have to give Jacqus Torres the top spot in the showdown. All of the hot chocolates I’ve tried have been great, but Wicked is an experience.

So my Hot Chocolate Week has run twelve days now. I think that this late in the game it would be a crime to not take it out to a full two weeks. I’ve got a few things held in reserve that are deserving of my time (and it’s not like I wasn’t going to drink them anyway).

Comments



Kat Said:

ooh, vosges has one too! more things to add to my list of things to buy when I get back to the States. I recently tried La Maison du chocolat's chocolate beads which makes a nice thick and rich chocolat chaud.



Drinking Chocolate Said:

I personally love drinking chocolate. There is a big difference between hot chocolate and drinking chocolate. You can find a complete drinking chocolate information sheet and drinking chocolate recipes at http://www.drinkingchocolates.com. The main difference is using the cacoa part of the bean vs. the cocoa powder. You are getting the good part including the cocoa butter, which you can really tell because when heated repeatedly, you'll see the cocoa butter rise to the top.
Anyways, if served right, there is an Italian Style Drinking Chocolate at drinkingchocolates.com that is delicious - better than any cocoa mix I've ever had at least.



Merry @ Glass Beads Said:

Nice Post!
Thanks a lot for posting this wonderful piece.
I will come back for reading more posts in future. :-)

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