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Latin Style Cocoa

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Latin Style Cocoa

The Rogue | Feb 5, 2002 10:35 AM

So far in my taste testing of Latin style cocoas I have the following:
There seem to be two main styles to the cocoas. The first is a full bodied, rich, and creamy milk chocolate style which is my personal epitome of what cocoa should be. The other is a darker and much less sweet style, more for those who like dark chocolate or a darker roast of coffee. Like that bitterness and toasted quality of a good espresso, but milder and creamier. All I tried were very good.

The following fall in the milk chocolate style and all have a great flavor (I just don’t seem to have developed a grasp on the language used to describe chocolate yet.):

Nestle Abuelita, $2.50-$4.00, 19oz, 6 tablets, made in Mexico.
This is a nice and full

Ibarra, $2.50-$4.00, 18.6oz, 6 tablets, made in Mexico.

Embajador, $2.25, 9.17oz, 10 tablets, made in Dominican Republic.

The following fall in the darker chocolate style (These were good as well.):

Iberia, $3.50, 8.8oz, large bar with 8 sections, made in Columbia. (This one had an extraordinarily high caffeine content…whew!)

"Antonio Pueo" Rollos, $2.95, 7.04oz, 8 tablets, made in the Philippines.

As for the whole seeds… I tried steeping like coffee, boiling the grinds in water, simmering the grinds in milk, etc. I tried roasting them dark, roasting them lightly, and no roast at all since they seemed roasted enough already, but no matter how I tried was I able to get a good tasting beverage. Bummer!:

Natural whole Cacao seeds from El Salvador. The package says: "Just toast and peel the seeds. Add sugar to taste. Grind and add to boiled water with milk", $3.25, 8oz.

What are your thoughts?

Jonathan

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