THE EUROPEAN SIPPING CHOCOLATE IS NOT the traditional American or English "HOT CHOCOLATE" or "A CUP OF COCOA" you know. For the ultimate chocolate drinking experience - the authentic European Sipping Chocolate! ALSO MAKES THE BEST CAFE MOCHA YOU EVER HAD. Remember the chocolate nectar served by Juliett Binoche in the movie "CHOCOLAT" ? THIS IS IT !
After a long search All 4 COFFEE is proud to bring you the extraordinary silkiness of traditional European sipping chocolate as enjoyed there since the 17th century.This unique blend of pure cocoa powder, chocolate liqueur, pure cane sugar and cocoa butter allows you the full experience of this decadent nectar once reserved only for those visiting the most expensive hotels located within walking distance of Invalides, Eiffel Tower and the Champs Elysees. Our ultimate European style sipping chocolate will truly amaze you with i its luxurious velvet finish, mouth-watering complexity and a gentle underlining hint of vanilla. You will suddenly find yourself in the "out of this world" chocolate heaven!
1lb comes in two (2) 8oz sealed cans for freshness
Supplied in a dry powder form our dinking chocolate can be stored for a much longer time than its liquid -based competitors. Sipping chocolate is to chocolate what a well extracted espresso is to coffee beans - each sip delivers a highly intensified taste experience which is both unforgettable and addictive for life.
Champs Elysees Chocolate can be experienced in the following drinks: Chocolate Espresso & Sipping Chocolate. It may also be substituted for chocolate syrup for the best Mochas and made into superior Chocolate Mousse.
Please follow the following instructions for an ultimate experience:
CHOCOLATE "ESPRESSO" (Shot)
dissolve 2 Tbsp. into 1oz of hot water
blend well w/hand whipper until smooth, heat until hot ( but don't overheat)
OR use espresso machine steam wand to both blend and steam until hot in a frothing pitcher
pour to heated (3-4oz) demitasse cup
SIPPING CHOCOLATE
dissolve 4 Tbsp. into 4 oz of hot milk
blend well w/hand whipper until smooth, heat until hot ( but don't overheat)
OR use espresso machine steam wand to both blend and steam until hot in a frothing pitcher
pour to heated (7 oz) cappuccino or tea cup
CHOCOLATE MOUSSE
whip 3 Tbsp. into 3oz. of cold whipping cream
CAFE MOCHA
combine in pitcher: 1 shot of espresso, 2 Tbsp. of chocolate and 3oz. of cold milk,
steam together w/ espresso machine steaming wand and pour into 7oz. cappuccino cup
