This project started in the Summer, when we met up with Barry Colenso, who has a distinguished career in the chocolate industry. I soon got into the idea that like coffee, chocolate can be rosie, bubble gum like or even smoky, I started to get it!
We have chosen to work with a cacao from Huila, Colombia (same area we get coffee from). It is 65% and is in Large chunk form. The chocolate is really cherry like, nutty notes and long lasting! (We re-fill fairly often with it…as it’s popular and we have to operate random quality control…..
Due to the high cocoa content these melt with ease in whole, hot, textured milk.Personally I am using 20g of this chocolate into a 5-6oz cup. For me this is about super high quality and a chocolate drink that is chocolaty and as luxurious as can be.
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