Description
As the name suggests, drinking chocolate is literally chocolate shavings or chunks that need the outside addition of hot milk, cream or water to melt, whisk and transform into a delicious beverage, worth its weight in gold. The high cocoa butter content in Drinking Chocolate renders it thicker and much richer in quality and taste when compared to Hot Cocoa. While it's easy to confuse the two, Hot Cocoa has cocoa powder as its main ingredient. This powder is formed from the remains of chocolate liquor after the cocoa butter has been extracted. While being the heavier version of the two, it's Drinking Chocolate that truly showcases complex flavours in some of the finest chocolates across the world, soothing with its luxuriously rich, warm flavour and aroma.

How to select
• There are many international brands of Drinking chocolate that vary in both quantity, texture and flavour.
• Choose from a variety of flavours like Original or Aztec (63% cacao), Dark (72% cacao), Cafe Negro (flavoured with coffee), and Spice (flavoured with cinnamon, nutmeg and chipotle).
• Please read the label carefully before buying to ensure optimum freshness and quality before the expiry date.

Culinary uses
• When added to hot water or hot milk you could create an espresso or a latte. An increase or a decrease in the quantity of Drinking Chocolate will render the beverage strong or mild as per your preference.
• This can also be used for creting hot or cold drinking chocolate or rich chocolate sauce.
• Milk or ice-creams can be transformed when melted drinking chocolate is added to it.
• Drinking chocolate has been crafted to create an intensely rich, enveloping flavour that would stand out in a cup of comforting hot cocoa, a refreshing iced chocolate drink or a velvety smooth chocolate sauce.

How to store
Store in an air tight container and keep it in the refrigerator or in any cool, dry place.

Health benefits
• Hot chocolate unlike ordinary chocolate, may not contain as many additives or sugary ingredients.
• The darker the chocolate the higher its cocoa content, the higher the amount of flavinoids which translates to a high amount of anti-oxidants capable of lowering the negative influence of free oxygen radicals in the organism.
• In hard chocolate, the concentration of flavinoids is lower compared to hot chocolate, as most of it is destroyed once cocoa is processed. Besides, hard chocolate has a large quantity of sugar and milk, which can lead to extra weight gain and other negative consequences.
• It is better to opt for dark chocolate over milk ones and drinking chocolates which are prepared without sugar.