Entry Maltodextrin, Gum Arabic and Cocoa????

During my last visit to Trader Joe’s, I was trying to replenish my supply of their Organic Cocoa Powder that is non-alkalized, gluten-free and Kosher certified. Unfortunately, they stopped carrying the product which made me very unhappy. So, I had to see what other alternatives they had on their shelves. After visiting two different stores, I came home with Trader Joe’s Conacado Organic Fair Trade Cocoa, a Natural Mint Cocoa and a Sipping Chocolate.

Last night I decided to try the Conacado Cocoa. The beans are purchased from the Conacado grower’s cooperative of the Dominican Republic and the product has every single certification on the market plastered all over the can. USDA Organic, Quality Assurance International Certified Organic, Fair Trade Certified and one certification/label I’ve never heard of (COR183D).

It is interesting that this is an organic product with an organic maltodextrin [corn] and organic gum Arabic in the ingredients. What those two have to do with cocoa is beyond me but….

Nonetheless, I was used my Archer Farms Organic Milk to keep in theme with the “organic” experience to make the hot cocoa. At first I was a little concerned that it would be too thin. However, I noticed the consistency appeared to thicken over a period of time. Which is excellent for me since I love thick and creamy beverages.

Overall, I must say the Conacado Cocoa was fine, but I truly miss the Organic Cocoa Powder and it’s easy to read ingredients. Bring it back!!!!!

Farewell My Friend...

I just received notification that one of my favorite hot chocolates has been discontinued...Mandarin a la Taza. This Spanish hot chocolate was extremely thick and one of our household favorites. As a I was trying to source a new importer, I received an order for 6 Mandarin a la Tazas. However, I was down to my last 4. If I would have known that this would be the last time I would set my eyes on that delicious hot chocolate, I would have saved a box for myself. But, customers come first!


I remember the first time we sat down to enjoy this hot chocolate when my husband said "It's like drinking a candy bar!" Which was so true! The Spanish enjoy very thick hot chocolate with their Churros. The churros are dipped in their hot chocolate and eaten. Unlike the churros we eat here in the USA, the Spanish do not roll their churro pastry in Cinnamon and Sugar because the sweetness comes from the hot chocolate.

Dunkin’ Donuts New Hot Chocolate

Dunkin’ Donuts just announced their new relationship with Mars, Inc. that resulted in the development of Milky Way® Hot Chocolate. My husband, who is working in NY and MA right now, said he has heard the commercials on TV up there were Dunkin’ Donuts is HUGE! Dunkin’ it is like Starbucks on the West Coast…it’s on every single corner of the neighborhood.

Nonetheless, has anyone tried it yet? I’am thinking major sugar rush?

Lego Hot Chocolate Mixer

Gotta love it! This is taking hot chocolate frothing to a whole other level. Look at this Lego creation!

"Lego Hot Chocolate Mixer"

Sweet Chocolate from Jalisco

Back in the kitchen again, but my creative juices were overloaded while back home in California. I decided to make a hot chocolate from two ingredients in my kitchen. The products of choice: Don Gustavo Sweet Chocolate and Original Nocilla (aka Nocilla Creama de Cacao con Avellanas). Hailing from Spain, Original Nocilla is similar to quite Nutella. Nocilla is a chocolate spread with cacao, of course, milk and hazelnuts. From my first impression, it is much thicker than Nutella.

Next, I am using Don Gustavo Sweet Chocolate from Jalisco, Mexico. This sweet chocolate contains Sugar, Cocoa Nibs, Peanuts, Cinnamon and Lecithin. Don Gustavo is not as prevalent in the market as Ibarra Sweet Chocolate which has been around since 1925. However, I’ve noticed it more and more stores here in Texas. Ibarra’s Sweet Chocolate consists of Sugar Cacao Nibs, Soy Lecithin (Emulsifer) and Cinnamon Flavor.

I followed the directions of heating up my milk and breaking off two squares of Don Gustavo Sweet Chocolate. After heating the milk in the microwave for 45 seconds, I added the milk and sweet chocolate to the blender. After giving it a quick pulse a few times and making sure all of the chocolate chunks have been pulverized, I added one tablespoon of Nocilla and hit pulse again.

My fragrant, frothy mixture (look at my picture) was then poured into a mug and nuked another 45 seconds for good measure. Tada! A quick, easy frothy Mexican/Spanish Hot Chocolate. One aspect I preferred about this easy recipe was adding the Nocilla. Since it has a thick texture, it added more body to the hot chocolate. Normally, many hot chocolates and hot cocoas fall flat because they taste like flavored water…yuck. The hazelnut flavor along with Don Gustavo’s cinnamon and peanut ingredients paired very well together.

I will definitely try this one again!