Schell Coffee Milk Drinking Chocolate 30g

Milk Drinking Chocolate Coffee

Milk chocolate, perfected with the finest coffee.

To refine this drinking chocolate, a little coffee powder is sprinkled on top. This is also later recognizable as a subtle nuance in the finished drink.

The origin of drinking chocolate can be traced back to the Aztecs. For them, the cocoa plant, and consequently the bean, was sacred. The beans were not only used as offerings and currency, but also for preparing a tart spiced drink. It contained water, cocoa, corn, vanilla, cayenne pepper, and salt. This mixture is distinctly different in taste from our well-known cocoa beverages. Through the conquest of the Aztec Empire in the 16th century by the Spanish, cocoa came to Europe. Here, it first spread in the noble houses and courts of Europe. Later, cocoa arrived in Germany, where it was only available in pharmacies, as it was considered stomach-strengthening, invigorating, aphrodisiac, pain-relieving, and also satiating.

Due to these properties, the drink became popular in higher circles. Even more so, when it was discovered that in combination with cane sugar, a delicious beverage was created. This gained favor with a larger number of people.

In those days, the de-oiling of cocoa powder was not yet known. Therefore, the beans were simply ground and pressed into bars. No distinction was made between cocoa powder and cocoa mass. As a result, the final product was not suitable for direct consumption, as it contained neither sugar nor milk. The bars were broken into pieces and sold accordingly. It was then drunk with water and sugar, but the dosage of cocoa depended on how wealthy the buyer was. Cocoa was also used as a dowry in some circles. In 1657, the first Chocolate House was opened, but this did not reduce the price, as the beans only grew in South America. However, Europeans also began to refine drinking chocolate with spices there.

A little later, the variant of drinking chocolate not with water, but with milk, arrived in Europe from Jamaica.

After the process for de-oiling cocoa was invented, the milk variant spread very rapidly. Through de-oiling, a large proportion of nutrients is extracted from the cocoa. This is attempted to be compensated by the addition of milk and also to mitigate its bitterness.

Today, chocolate is still prepared very differently around the world. In Mexico and Jamaica, a firm paste is made from roasted, whole cocoa beans. This is pressed and, when used, whisked with water and refined with spices.

In some European countries, chocolate is dissolved in water, milk, or a mixture. To thicken the chocolate, for example, starch is used in Spain, egg yolk in Austria, and additional cocoa powder in Italy.

In a gift package in conjunction with our spreads, this drinking chocolate can serve as an excellent souvenir or gift. For Father's Day, but also Mother's Day, this chocolate is a present that is not commonplace. But also packaged under the Christmas tree or in an Easter basket, the drinking chocolate is an exceptional idea.

If you want to treat yourself and live a vegan lifestyle, then this dark chocolate is perfect for you, or you can give it as a gift to like-minded people if you want something special.

• Milk chocolate (cocoa 43% minimum, sugar, cocoa butter, whole milk powder, emulsifier: soy lecithin, natural vanilla flavouring),
• Coffee.
• May contain traces of nuts.