December 23rd, 2007
Mocafe Mexican spiced chocolate, Azteca D’oro 1519
Preparation: 8 ounces 2% milk, one scoop powder, heated to 140 degrees,
residual heat to 175 degrees.
Sweetness: 5
spiciness: 1
Ingredients: Pure Hawaiian cane sugar, Premium African Forestero cocoa, ground chocolate, spices, salt
Tasting notes:
This was too sweet for me and not
enough spice. If you look at the ingredients, the spices are not named
specifically, so they aren’t that significant part of the mix. Overall I think
my favorite is Chuao spicy maya followed by Winter Sipper’s. I tried mixing
1/3 Dagoba (too spicy) with 2/3 Mocafe (too sweet) and the result is sweet and
spicy — almost as good as Chuao, but not as rich tasting. On sweetness it ranks 3 for me and spiciness ranks 3. So now at least, I
can use the last two chocolate mixes to produce something drinkable for me and
not give up on them entirely.
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November 22nd, 2007
Dagoba
Organic Xocolatl Hot Chocolate
- Preparation: 8 ounces 2% milk, 3 tablespoons powder, heated to 140 degrees,
residual heat to 160 degrees.
- Sweetness: 2
- Spiciness: 5
- Ingredients: organic evaporated cane juice, organic cacao powder, organic
unsweetened chocolate, chiles, cinnamon
- Tasting notes:
The spiciness surprised me! I would prefer more sweetness and
less spiciness. This just goes to show that spiciness and sweetness are
personal preferences.
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