On 7/21/2011 4:58 AM, thezak wrote:
> 3 cups homemade almond milk
> 1/3 cup raw cacao powder
> 2-3 tablespoons agave
> 1 tablespoon grated cacao butter
> Slightly warm milk in a double boiler or pot on the stove so it is
> just warm to the touch. Do not overheat. Add cacao powder while
> whisking. Continue whisking to incorporate cacao. Add sweetener and
> grated cacao butter
> Mimi Kirk



Isn't agave a sugar?

gloria p

Gloria replied:

>> 3 cups homemade almond milk
>> 1/3 cup raw cacao powder
>> 2-3 tablespoons agave
>> 1 tablespoon grated cacao butter
>> Slightly warm milk in a double boiler or pot on the stove so it is
>> just warm to the touch. Do not overheat. Add cacao powder while
>> whisking. Continue whisking to incorporate cacao. Add sweetener and
>> grated cacao butter
>> Mimi Kirk
>
> Isn't agave a sugar?

Yes it is! I don't think there's a good answer to the question in the
Subject line. Lactose just isn't all that sweet, and cocoa powder requires a
lot of sweetening to overcome its bitterness.

Bob

On Jul 21, 10:05*pm, "Bob Terwilliger" >
wrote:
> Gloria replied:
>
> >> 3 cups homemade almond milk
> >> 1/3 cup raw cacao powder
> >> 2-3 tablespoons agave
> >> 1 tablespoon grated cacao butter
> >> Slightly warm milk in a double boiler or pot on the stove so it is
> >> just warm to the touch. Do not overheat. Add cacao powder while
> >> whisking. Continue whisking to incorporate cacao. Add sweetener and
> >> grated cacao butter
> >> Mimi Kirk
>
> > Isn't agave a sugar?
>
> Yes it is! I don't think there's a good answer to the question in the
> Subject line. Lactose just isn't all that sweet, and cocoa powder requires a
> lot of sweetening to overcome its bitterness.
>
> Bob

Would an ounce or so of coffee counter that bitter cocoa to good
effect?

On Fri, 22 Jul 2011 05:01:18 -0700 (PDT), thezak
> wrote:

> Would an ounce or so of coffee counter that bitter cocoa to good
> effect?

I doubt it. Unsweetened coffee is bitter too.

--

Today's mighty oak is just yesterday's nut that held its ground.

On 22/07/2011 8:01 AM, thezak wrote:

>
> Would an ounce or so of coffee counter that bitter cocoa to good
> effect?


Most certainly. The bitterness of the coffee with compliment the bitter
cocoa and give it another layer of flavour.

don wrote:

>> I don't think there's a good answer to the question in the Subject line.
>> Lactose just isn't all that sweet, and cocoa powder requires a lot of
>> sweetening to overcome its bitterness.
>
> Would an ounce or so of coffee counter that bitter cocoa to good
effect?

No, but a pinch of salt might.

Bob

gloria.p wrote:
> On 7/21/2011 4:58 AM, thezak wrote:
>> 3 cups homemade almond milk
>> 1/3 cup raw cacao powder
>> 2-3 tablespoons agave
>> 1 tablespoon grated cacao butter
>> Slightly warm milk in a double boiler or pot on the stove so it is
>> just warm to the touch. Do not overheat. Add cacao powder while
>> whisking. Continue whisking to incorporate cacao. Add sweetener and
>> grated cacao butter
>> Mimi Kirk
>
>
>
> Isn't agave a sugar?
>
> gloria p
>
I've been trying to decide whether it is a good thing or not and
have read some articles that claim it is about on a par with
HFCS....

--
Jean B.

thezak wrote:
> On Jul 21, 10:05 pm, "Bob Terwilliger" >
> wrote:
>> Gloria replied:
>>
>>>> 3 cups homemade almond milk
>>>> 1/3 cup raw cacao powder
>>>> 2-3 tablespoons agave
>>>> 1 tablespoon grated cacao butter
>>>> Slightly warm milk in a double boiler or pot on the stove so it is
>>>> just warm to the touch. Do not overheat. Add cacao powder while
>>>> whisking. Continue whisking to incorporate cacao. Add sweetener and
>>>> grated cacao butter
>>>> Mimi Kirk
>>> Isn't agave a sugar?
>> Yes it is! I don't think there's a good answer to the question in the
>> Subject line. Lactose just isn't all that sweet, and cocoa powder requires a
>> lot of sweetening to overcome its bitterness.
>>
>> Bob
>
> Would an ounce or so of coffee counter that bitter cocoa to good
> effect?

Absolutely not. Are you ruling out substances like honey? Have
you ever tried yacon syrup? (I haven't yet.) Do you consider
stevia to be an artificial sweetener? How about xylitol? (BTW,
if you go the stevia or xylitol route, you will need to combine
sweeteners. You need the synergism....)

--
Jean B.

Dave Smith wrote:
> On 22/07/2011 8:01 AM, thezak wrote:
>
>>
>> Would an ounce or so of coffee counter that bitter cocoa to good
>> effect?
>
>
> Most certainly. The bitterness of the coffee with compliment the bitter
> cocoa and give it another layer of flavour.
>
It will have another layer of flavor, and I happen to love the
combination, but IMO it would also be bitter in its own right.

--
Jean B.

On Fri, 22 Jul 2011 23:41:42 -0400, "Jean B." > wrote:

> Absolutely not. Are you ruling out substances like honey? Have
> you ever tried yacon syrup? (I haven't yet.) Do you consider
> stevia to be an artificial sweetener? How about xylitol? (BTW,
> if you go the stevia or xylitol route, you will need to co

Holy cow!

--

Today's mighty oak is just yesterday's nut that held its ground.

On Fri, 22 Jul 2011 23:42:38 -0400, "Jean B." > wrote:

> Dave Smith wrote:
> > On 22/07/2011 8:01 AM, thezak wrote:
> >
> >>
> >> Would an ounce or so of coffee counter that bitter cocoa to good
> >> effect?
> >
> >
> > Most certainly. The bitterness of the coffee with compliment the bitter
> > cocoa and give it another layer of flavour.
> >
> It will have another layer of flavor, and I happen to love the
> combination, but IMO it would also be bitter in its own right.

Absolutely!

It will still need a sweetener if anyone like me is expected to
tolerate it.

--

Today's mighty oak is just yesterday's nut that held its ground.

On 23/07/2011 3:41 AM, sf wrote:
> On Fri, 22 Jul 2011 23:42:38 -0400, "Jean > wrote:
>
>> Dave Smith wrote:
>>> On 22/07/2011 8:01 AM, thezak wrote:
>>>
>>>>
>>>> Would an ounce or so of coffee counter that bitter cocoa to good
>>>> effect?
>>>
>>>
>>> Most certainly. The bitterness of the coffee with compliment the bitter
>>> cocoa and give it another layer of flavour.
>>>
>> It will have another layer of flavor, and I happen to love the
>> combination, but IMO it would also be bitter in its own right.
>
> Absolutely!
>
> It will still need a sweetener if anyone like me is expected to
> tolerate it.
>
Oh no. I think that the OP would love it. ;-)