Cocoa Taste Test

[Shamrock1121]

Yesterday Hubby and I watched a taste test for a number of hot cocoa mixes by the famous Chris Kimball - on America's Test Kitchen. Now, taste is SOOOOOOOOO subjective and we each tend to like what we like for whatever reason, inspite of Chris Kimball. He liked a mix that I've never seen around here, Lindt, but the Test Kitchen picked Land O Lakes. Personally, I like my homemade mix that can be made into either a dark rich cocoa, or made into chocolate pudding, but they didn't ask to test my "brew". ::)

This morning while shopping I saw individual packets of Land O Lake cocoa mix were 44 (RIP OFF) cents, so I sprang for the "winner" and decided to do my own test. All I can say is, who dumped the salt shaker in this cocoa mix ??? And do we need silicon dioxide, tetrasodium pyrophosphate, and polysorbate 60?

Who likes what around here?

-Karen

[Deberosa]

Karen, What's your recipe? I can pretty much predict it would become my favorite hands down. I really haven't found a mix that I like that much and if it can be made into pudding also - that's fantastic!

[Shamrock1121]

What I make is kinda' strong stuff and has an intense chocolate flavor because it uses a bar of Ghirardelli 100% Cacao Unsweetened Chocolate AND cocoa, but I'd be happy to share. :) There are supposed to be health benefits from 100% Cacao Chocolate. -Karen

Cocoa / Pudding Mix

3/4 c. Morning Moo's Whey-based Milk Substitute Powder (or powdered milk)
1/2 t. ground cinnamon
3/4 c. sugar
1/2 c. cocoa powder
4 oz. (one whole large bar) Ghirardelli 100% Cacao Unsweetened Chocolate - grated on a fine grater or microplane

Combine all dry ingredients. Add the grated unsweetened chocolate. Mix together. Store in an airtight jar/container.

To make cocoa - Mix 1 T. mix with 1 c. milk. Heat on the stove until hot - 6-7 minutes. You may want to adjust sweeteness to taste.

To make pudding -

For 2 servings, mix:
1/3 c. mix
3/4 c. water
2 T. coconut oil
1-1/2 T. cornstarch

Heat, stirring constantly with a whisk, until the mixture thickens. Add 1 t. vanilla OR almond extract and pour into serving dishes.
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Cocoa Recipe #2. This is a recipe I use to fill gift trays/baskets at Christmas and send out to work with hubby when the weather turns cold.

Moo-licious Cocoa Mix

4 c. Morning Moo's (natural) Whey-Based Milk Substitute (or regular powdered milk)
2 c. powdered sugar, sifted
2 jars (*8-oz. each) powdered Flavored Non-dairy Creamer (amaretto and hazelnut are favorites)
1 jar (11-oz.) regular or lite non-dairy coffee creamer powder
1-pound Nestle Quik powder
1/2 t. salt

Combine all ingredients and store in an airtight container. Note: I often divide the ingredients in half in two different containers. I'll make one half one flavor and the other half another flavor.

*Due to shrinking amounts in some of these ingredients, just use as close to the oz. amounts as are available.

To serve: 2 T. mix into 6-8 oz. boiling water.

[CarolAnn]

Shamrock,

When I read "tetrasodium pyrophosphate" as one of the ingredients in store-bought cocoa, I said, HOLY KAMOLEY! That stuff is TERRIBLE!

I recently read on the net that that particular ingredient is banned in Europe because studies have shown that it tends to collect in the large joints, causing (or adding to) arthritic pain.

We are so foolish in this country to allow non-food ingredients into our foods. It adds only texture - not nutrition, not flavor, not even color. I'm sure your homemade stuff is LOTS better in every way!

[Shamrock1121]

Shamrock,

When I read "tetrasodium pyrophosphate" as one of the ingredients in store-bought cocoa, I said, HOLY KAMOLEY! That stuff is TERRIBLE!

I recently read on the net that that particular ingredient is banned in Europe because studies have shown that it tends to collect in the large joints, causing (or adding to) arthritic pain.

We are so foolish in this country to allow non-food ingredients into our foods. It adds only texture - not nutrition, not flavor, not even color. I'm sure your homemade stuff is LOTS better in every way!

WOW! Glad I only bought and drank one packet.... How much other "crap" are consuming that is slowly affecting our health? Think I'll stick to my homemade potion. I even eliminate the sugar and add agave nectar when cooking the pudding or making the cocoa. I use the mix more often for pudding. Not much of a big cocoa drinker.

Most other countries don't allow the use of bleached flour either.... :P

-Karen

[bookwormom]

quote
He liked a mix that I've never seen around here, Lindt, but the Test Kitchen picked Land O Lakes.

No wonder, Lindt is a brand from Switzerland and very good, also very expensive. I take it when you say cocoa you all mean instant hot chocolate. I never touch the stuff, expensive sugar, aditives I do not want, who needs it. the stuff with the girardelli bar sounds intrigueing, I bought a bunch of them at the amish salvage store for 50 cents a bar. they also had Lindt chocolate (the 70% cocoa) for 50 cents a bar.

quote
Most other countries don't allow the use of bleached flour either....

that is right, and they have been fighting tooth and claw to keep gen modified foods out of the country, too. they will loose evtl. but they are trying.

[theresehirko]

I haven't bought cocoa mix in years. We make our own, divide it up into quart batches and vacuum seal it. We drink about a liter a night in the winter.