CACAO Theobroma 250 g

Origin

The Netherlands (country of base or cocoa alkalization)

Varieties

Theobroma

Alkalization level

7.8–8.2 pH

Cocoa butter content

22–24%

Storage conditions

recommended 15–20 °C, relative humidity 50%, clean, ventilated place, free from strong odors

Classic Milk Cocoa (for Home Use) Ingredients: • Cocoa powder — 5 g • Hot water — 30 ml • Milk — 250 ml (any fat content, preferably 3.2%) Preparation: In a small saucepan or cezve, mix 8 g of cocoa powder with 30 ml of hot water. Stir well until you get a smooth paste with no lumps — this is your cocoa base. Add 250 ml of milk to the base. Heat gently over low heat, stirring constantly to prevent burning. Bring to the desired temperature (around 65–70°C / 149–158°F), but do not boil. Add sweetener to taste — sugar, honey, or syrup. Coffee Shop Recipe Ingredients: • Cocoa powder — 5 g • Hot water — 30 ml (≈90°C / 194°F) • Steamed milk — 150–170 ml (≈65°C / 149°F, like for cappuccino or flat white) Preparation: In a cup, mix the cocoa with 30 ml of hot water until you get a smooth paste — this is your base. In a separate milk pitcher, steam the milk to 65°C to create microfoam. Carefully pour the milk into the cup with the cocoa base, using latte art-style motions for an even mix. Alternative: Water-Based Cocoa Ingredients: • Cocoa powder — 8–10 g • Water — 200–250 ml • Optional sweetener (honey, syrup, erythritol, raw cane sugar) Preparation: In a small saucepan or cezve, mix the cocoa with 30 ml of hot water into a smooth paste. Add the rest of the water (preheated or room temperature) and stir well. Cook over medium heat until it just starts to boil, stirring constantly. Add sweetener to taste. Optionally, add a pinch of cinnamon or vanilla. Remove from heat, strain if needed, and serve hot.