- Cocoa Blends
Chef Didi Davis once again does what she does best in this line of didi davis food Cocoa Blends - combining the highest quality of ingredients in the most unexpected ways to result in something truly exceptional. Experience the subtle warm heat of the curry and chile balanced by the deep richness of the finest cocoa. Our Smoked Cocoa features cocoa which has been cool-smoked for 4 hours. The Malt Cocoa is made from a caramel barley from a local brewery. Each decadent beverage balances perfectly blended flavors without being overly heavy or pretentious.
A true chocolate lover knows that high-quality chocolate makes all the difference. Didi chooses the finest cocoa powder from Scharffen Berger - arguably one of the finest chocolate makers in the world. Scharffen Berger produces a "natural" cocoa powder, which means unlike most cocoas, it has not been washed or alkalized by substances like potassium carbonate to rid the cocoa of its rough acidity (a process referred to as "Dutched"). Since Scharffen Berger starts with such a high quality cocoa bean to begin with, it is naturally rich and buttery without needing to be "Dutched." The result is the natural, rich flavors of cocoa butter.
Packaged in a reclosable, food-safe paper bag.
Recipes and Other Details
Plain cocoa doesn't do it for me anymore
Posted by CWFoodie on 14th Oct 2010
Thanks to Didi Davis' Chile and Smoked Cocoas, I can't drink regular cocoa anymore. Yes, I have officially been spoiled. Why drink plain (boring) when you can have my favorite, the Chile Cocoa to spice up your evenings! I found that the lightly smoked cocoa is best brought out with regular soy milk than it with regular low fat milk. Try both milks, you see what I mean.
I also gave both the Chile and Smoked cocoas as gifts, and the recipients went wild over the unique tastes and flavors.
Posted by bp on 20th May 2010
This is not your chemically sweet powder and faux marshmallow blend. The curry variety is rich and earthy from the first sip, and all the way down to the bottom--where other cocoas tend to push you into diabetic shock from the sweetness. Stirred into espresso, it also makes a stunning but delicate mocha.