What's in it?
Cocoa nibs contain lots of magnesium, calcium, iron and loads of antioxidants. So they’re in a league with the other superfoods, such as acai or matcha.
What is it?
Cocoa warmed with milk brings back so many childhood memories for us all. But botanically speaking it’s quite unromantic, it’s the mass that’s left when the beans of the cocoa fruit have been fermented and roasted. But it’s become one of the most important ingredients for another, relatively insignificant food. What’s it called? Um.....CHOCOLATE!
The cocoa fruit and its beans grow on the cocoa tree. It can grow up to 15 m tall. Cocoa comes from tropical regions with high air humidity and an average temperature of 20 degrees, When the cocoa tree is happy in its environment then it blooms and bears fruit all year round. (So we recommend giving the cocoa tree a hug).
(Unfortunately) We don’t make chocolate, but we use cocoa nibs from Peru in the topping for our Smoothie Bowl yellow. Cocoa nibs are small dried cocoa beans. They taste slightly bitter. And good.
And what else?
Enough about hot chocolate, here’s our favourite recipe for the best cocoa in the world (we think so at least):
250 ml Milk
100 g Cream
1-3 tbsp Icing sugar
75 g dark chocolate (60-70% cocoa content)
1 pinch of cinnamon
1 pinch of cardamom
Heat the milk but don’t let it boil. Sweeten the cream with 1-2 tsp of icing sugar and whisk till thick. Break the chocolate into pieces and let melt in the milk. Careful Stir it or it will burn. Next, mix together half the cream with the cardamom and cinnamon. Sweeten to taste with icing sugar and take your cocoa off the stove. Now enjoy. But we warn you: careful you don’t burn your tongue in your eagerness to drink it!