Hot Cocoa – Peanut Butter
If you want to have good cocoa, look for Ghana. And if you want to indulge in some exceptional hot cocoa, have this one. Peanut butter hot cocoa is absolutely fabulous. The notes of medium dark chocolate are enhanced by a line of sweet and salty peanut goodness. Just add milk and you'll fall in love with it forever.
Shipping methods
| Nizozemská pošta HD - zásilkovna | Delivered by 4. 9. | 1,00 € |
|---|---|---|
 DHL |
Delivered by 4. 9. | 4,90 € |
Ingredients
21 % Cocoa powder low fat, Sugar, Powdered skimmed milk, Salt, Thickener (E466), Aeration component (E341)Taste & Crema
Peanut Butter Hot Cocoa has a bittersweet and of course rich chocolate taste. This is complemented by a pleasant trace of peanut butter that is both sweet and slightly salty. The aroma of this hot chocolate also matches that of peanut butter very well.
Origins
If we are looking for the origin of this hot cocoa, we must go to Ghana. There, the cacao trees (Theobroma cacao) grow and bear fruit which hides the famous cocoa beans.
Ghanaians have been growing cacao trees since around the end of the 19th century, and between 1911 and 1976 their country was the leading producer of cocoa, supplying up to 40% of the world's annual volume. The local government therefore took control of the cocoa industry, supervising farmgate prices, subsidising a research institute, encouraging farmers to monitor the quality of their harvests and so on. However, in the 1970s, Ghana did not do well in exporting this vital commodity. Many farmers abandoned cocoa farming, as fires and droughts worsened the situation. The International Monetary Fund and the World Bank have pushed for partial reform of the cocoa market. Today, some 1.6 million people in Ghana are cocoa farmers, with cacao trees grown in 6 regions.
The road from cocoa tree to hot cocoa is incredibly long. To begin with, cocoa bean trees take between 5-15 years to flower. Once they do, farmers have to wait for the large berries to appear and harvest them by hand – literally by hacking them off the branches with a machete. The flesh of the berries (or more correctly, the pods) is removed from the beans themselves, which then need to ferment for a few days and then be thoroughly dried.
The cocoa beans then go to processing plants where they are roasted, ground and pressed. The resulting mass undergoes separation to produce cocoa powder and cocoa butter. And only with this cocoa powder could we start mixing Peanut Butter Hot Cocoa. By adding a few drops of flavoring, sugar, skimmed milk powder and a few other ingredients, we created a treat to be enjoyed for breakfast, snack and dinner.
Not suitable for lactose intolerant people.
Benefits of coffee
Hot chocolate & Hot cocoa packaging preview
Our quality aluminum packaging lacks any bold graphics, as we’d rather focus on the taste of our products. Thanks to the hermetic seal, this container helps the contents keep their freshness and protect them against humidity, light or foreign odors.
Instructions for preparation
Add 3-4 teaspoons of cocoa powder (20g-26g) into a cup.
Cover with 200ml of hot milk or water.
Hot cocoa prepared with milk will have a smoother taste and a thicker, creamier consistency.
| Energy value: | 1550 kj / 370 kcal |
| Fats: | 2,8 |
| of which saturated: | 1,6 |
| Carbohydrates: | 70 |
| of which sugars: | 68 |
| Proteins: | 12 |
| Salt: | 0,7 |
Are you looking for inspiration? Other customers have bought this:
Peru Andes Gold – Roasted Coffee
Organic Hot Cocoa 42% – Raspberry
