Ritual is making some of the best two-ingredient craft chocolate around, period. Avoiding the use of cocoa butter or vanilla, Ritual coaxes incredible nuance out of their beans.
The “gateway chocolate” for non-believers. This chocolate is made with organic cacao from Bertil Akesson’s farm in the Sambirano Valley in Northern Madagascar, a region known for producing cacao rich with notes of citrus.
What's the difference between "drinking chocolate" and "hot cocoa"? Drinking chocolate is made from pure dark chocolate, containing all of the tasty and healthy components of the cacao bean, unlike most hot cocoa mixes which have been processed to remove the cocoa butter. Drinking chocolate keeps the chocolate in its purest form for a creamer texture and fuller flavor profile.
Sourced from Somia Plantation, a part of Akesson Farm in the Sambirano Valley of Madagascar. This plantation cultivates cacao which is 80% Trinitario, 10% Criollo, and 10% Forastero, with a flavor directly representative of Madagascar's terroir.
Add 1.25 cups milk to a small saucepan, and then add 4 Tablespoons Drinking Chocolate. Bring to a low simmer. Whisk vigorously until well combined and frothy. Pour into a mug and enjoy!
DO NOT BOIL THE MILK, that will be too hot and you will lose the nuances of the chocolate. Chocolate melts around 100F, so get your milk around 130-150F, which will be hot enough to melt it, and hot enough that you are having "hot chocolate," but not so hot that you will ruin the beautiful chocolate flavors.
May contain traces of peanuts, tree nuts, wheat
Ingredients: organic chocolate, organic cane sugar
8 ounce box