Instant Cocoa Mixes
Sugar Free Cocoa: Watching your sugar intake? You will love this
wonderfully flavored and yet sugar free beverage.
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Cocoa has for most of its history been used to make beverages. The Mexicans, before contact with the Spaniards, made beverages, and much of the Chocolate and cocoa consumed today in Mexico from native seeds also is used to make beverages. The chocolate from the cocoa seeds is pressed into a small cake that is heated with water or milk and whipped with a hand mill, a molinillo, to make hot chocolate or cocoa. In the nineteenth century came two developments. The first was by a Dutchman, Conrad van Houten. He developed a method to remove cocoa butter from the seeds. Pure chocolate contains about 55% fat, as cocoa butter. Van Houten discovered that removal of about half the cocoa butter made the resulting cocoa powder more easily dissolvable in water, providing a more digestible beverage that is easier to make. Hence, 'Dutch style cocoa'. Now, we are able to enjoy chocolate and cocoa in a variety of forms: as the beverage, hot chocolate or hot cocoa, (thanks to the Mexicans who first cultivated the plant and its consumption) as cocoa added to baked goods of all sorts, including brownies, cakes, tortes, and many others (thanks to Dutch cocoa).
What's your pleasure? For many of you, hot cocoa is certainly one of them!
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