Aztec Drinking Chocolate

In Colombia, one of the birthplaces of cacao, sweet hot chocolate is accompanied by savory cheese.

Start by preparing our Parisienne or Aztec drinking chocolate, adding generous dollops of slightly salty white cheese (queso campesino) to the chocolate just before it’s served.

How to Care for your Collection:

Living in Paris, Katrina learned the Parisian ritual of purchasing chocolate and pastry daily. We use exotic and ephemeral ingredients for all our products.

Care:
Keep this box of haut-chocolat in a cool, dry place until serving. Consume by listed expiration date.

Details:
Processed on equipment that also processes Milk, Soy, Wheat, Peanuts and Tree Nuts.

SKU: CO-AZT-BOX

I learned my liquid chocolate method at 5 am while apprenticing at the Hôtel Crillon in Paris. Though the drinking chocolate was prepared for the hotel breakfast, I actually prefer my cub strong and after dinner. The most important detail is how it is prepared. You must make the thick, chocolate drink a day (or at least a couple of hours) before serving. Then froth it in a blender and sip it steaming hot or pudding cold in a gorgeous bowl. The viscosity will improve and aromas will intensify the longer it sits.

Peace, Love & Chocolate,

Katrina