Tag Archives: new chocolate concept

Crio Brü

It is a rare day when someone creates a completely new category of hot drink. In this case, Crio Brü’s brewed cocoa. You brew it just the way you would brew coffee, in a gold filter or a French Press using two tablespoons of roasted, ground beans, for 8-12 minutes.

I sampled two of their many varieties, some flavored and some not. The Cavalla and Coca River. Before brewing, I had to create some cranium space for this completely new experience; luckily, that was easy, as the whole concept is fascinating. Both samples were brewed in a small French Press for 12 minutes. I tried them with coconut milk creamer and stevia and black, the black was much more robust and satisfying, though if you like cream and sweetener you might prefer those additions. Cavalla was a deep, full-bodied drink, kind of a cross between coffee and tea, as it’s not as opaque as coffee and looks like a dark tea. The taste is of cocoa, not chocolate. This is definitely not hot chocolate, but a truly is unique experience.

The Coca River was smoother and less intense, while still creating a lingering subtle cocoa flavor. Both were easily quaffable, and I found myself sorry I hadn’t doubled the quantity.

They don’t suggest making this into an iced drink, but I think that would work well; especially, if you used the same amount of water and three tablespoons of beans.

I also sampled their nibs, and dark chocolate covered roasted beans. The former are excellent in smoothies, trail mix, or scattered on just-tempered chocolate. The latter were divine; yet, so satisfying I found myself having one a couple of times during the day for a quick mini-treat and energy boost.

Cococlectic

I have always thought there was a real genius behind the fruit-of-the month club and its many offspring. After all, who doesn’t like a delicious monthly surprise? Now, there is a chocolate-of-the-month club: Cococlectic. This isn’t any ordinary chocolate club, it specializes in small batch, bean-to-bar artisanal manufacturers.

Founder Doreen Leong even includes shipping in the different options which range from $31.50 to $34 a month. (You can also order a one-time only box for $34.) Each delivery includes four bars. The sizes vary depending on the producer.

My sample box came wrapped in brown kraft paper with old-fashioned black and white striped butcher’s string held in place with a wax seal of an embellished “C.” It was original and appealing. Nestled inside were four bars from Twenty-Four Blackbirds, a company out of Santa Barbara, California. Their Madagascar 75% was just luscious: velvety, crisply tempered, complex, and sophisticated. Palos Blancos 75% from Bolivia was a completely different cat: almost black, shiny, beautifully tempered, with deeper notes of leather, coffee, and dark fruits. The Organic Dominican 68% had its own personality, though it still sported their characteristic snappy temper, it was a medium dark color, fairly silky, a tad sweeter, with a balanced fruity profile. I received an extra Organic Dominican to make up four bars.

Ms. Leong’s passion is apparent in her desire to share the wide variety of bean-to-bar wares, allowing you to explore and savor a tasting flight every month. Not only is this a gustatory trip, it’s a way to support fledgling chocolate businesses.

As a special treat Ms. Leong has graciously offered my readers a $5 off discount code when purchasing a subscription. Just use: 5CHOC.