Mogu Mogu Coconut Flavoured Drink with NATA de Coco - 24 x 320ml

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Further information: History of chocolate Silver chocolate pot, France, 1779. [3] Victoria and Albert Museum, London. a b c Olson, Elizabeth (February 17, 2004). "Beyond Delicious, Chocolate May Help Pump Up Your Heart". The New York Times . Retrieved July 5, 2008.

Most luxury hot chocolate producers agree that the best way to enjoy their drinks is to slowly melt the suggested amount of real chocolate flakes into warm milk. Milk can be heated in a pan, a milk steamer, microwave or even a dedicated hot chocolate maker, but sometimes this is all a bit too much faff. Hall, Christopher (November–December 2010). "Where to Find the Best Hot Chocolate and Churros in Spain". National Geographic Traveler. Archived from the original on October 3, 2011 . Retrieved July 9, 2017. Exclusive Brand Torino. "THE HISTORY OF CHOCOLATE IN TURIN". Exclusive Brand Torino . Retrieved January 20, 2022. Johnson, Dorothy (December 6, 1942). "Hot Chocolate is Historical Mexican Drink". Chicago Tribune . Retrieved July 15, 2017.Billet, Felisa (October 23, 2009). "Warming up to real hot chocolate". USA TODAY . Retrieved December 20, 2009. Cocoa usually refers to a drink made with cocoa powder, hot milk or water, and sweetened to taste with sugar (or not sweetened at all). [23] In Mexico, hot chocolate remains a popular national drink, often including semi-sweet chocolate, cinnamon, sugar, and vanilla. [35] Hot chocolate of this type is commonly sold in circular or hexagonal tablets [35] which can be dissolved into hot milk, water, or cream, and then blended until the mixture develops a creamy froth. A 1942 article in the Chicago Tribune describes Mexican cinnamon hot chocolate as being traditionally served alongside a variety of sweet Mexican pastries, [36] such as pan dulce or churros. Morton, Frederic; Morton, Marcia (1986). Chocolate, an Illustrated History. Crown Publishers. ISBN 0-517-55765-7.

a b Polistico, Edgie (2017). Philippine Food, Cooking, & Dining Dictionary. Anvil Publishing, Incorporated. ISBN 9786214200870.

A distinction is sometimes made between "hot cocoa", made from cocoa powder (ground cacao beans from which much of the cocoa butter has been removed), [21] and "hot chocolate", made directly from bar chocolate, which already contains cocoa, sugar, and cocoa butter. [21] Thus, the major difference between the two is the cocoa butter, the absence of which makes hot cocoa significantly lower in fat than hot chocolate while still preserving all the antioxidants found in chocolate. [22] Hotel Chocolat’s Everything Hot Chocolate Selection is the ideal starting point for working out your favourite recipes, too: choose from Classic 70% Dark, silky Salted Caramel, tingly Mint, the bestselling 50% Milky (which is a chocoholic’s dream) and five other varieties to suit all tastes. Each sachet is pure chocolate with no additives and is handily pre-measured in 35g portions for mess-free fuss-free hot chocolate every time.