Tanzania Drinking Chocolate

We start with Tanzanian cacao because it does exactly what we wanted here: light, fruity, flavorful, elegant, and naturally suited to a cup that feels rich without getting heavy.

Then we treat it like all our other chocolate, because it is chocolate. We refine it the same way, to the same smoothness, that we would for any of our bars. The difference comes at the end. Instead of tempering it, molding it, and turning it into a finished bar, we let the chocolate rest in a climate-controlled space, then crumble it into drinking chocolate.

Untempered chocolate melts more easily into hot milk, giving you a smoother cup with less effort. The crumbled texture also makes it useful beyond drinking: sprinkle it into oatmeal, yogurt, or anything else that could use a little chocolate, and you’ll get the occasional soft “chocolate chip” bite along the way.

The TL;DR