First up, an important PSA to all our chocolate lovers: we have fewer than 100 jars of Morogoro Cacao left (and it won’t be returning for a while)! Raw and unroasted, this minimally processed cacao powder from Tanzania is rich with notes of toasted hazelnut, espresso crema and the bittersweet satisfaction of savoring the very last bite of your most favorite dessert.
Speaking of favorite desserts, have you experimented with using Royal Cinnamon Hot Chocolate in more ways than one? This hot chocolate blend uses super-luxe Peruvian cocoa alongside real Grade A Nyanza Vanilla and our well-loved Royal Cinnamon from Vietnam. Seasoned with a buttery touch of sea salt, it makes a quality cup of hot chocolate or mocha: “Whole milk, water, coffee in equal parts. 1-2 tablespoons of this chocolate mix. Couple seconds with the immersion blender...better than anything you can buy in a store,” recommends our customer Mike.
But more than just drinking it, we’ve tried baking with it to great success, in banana bread, brownie bars, even snickerdoodles. It’s easy to turn into homemade chocolate pudding with just the addition of milk and cornstarch—which can then be poured into a wholesome graham cracker crust to set into a silky chocolate pie, a perfect bite when topped with fresh whipped cream.
Royal Cinnamon Hot Chocolate isn’t just for drinking. It’s also for moussing. As in, a 2-ingredient chocolate avocado mousse, made by just immersion-blending two avocados with ½ cup of the hot chocolate mix. Allow the mousse to set in the fridge for an hour or overnight, then relax into a sweet spoonful of the easiest bite of creamy chocolate luxury.
And for the hottest days of summer, when you need it real cold, try a 2-ingredient "ice cream" hack: blend sliced frozen bananas with some hot chocolate mix for a serving of thick-bodied, lightly spiced chocolate soft serve, no dairy needed.
