Sustainably Sourced Cocoa Canopy

Sustainably Sourced Cocoa Canopy – There is something to be said about the enjoyment of a warming mug of hot chocolate. It warms you up on a cold day, it tastes luxurious and delicious and for me personally, it puts me in a comforting, happy space.

Team this up with your favourite flavours such as salted caramel and marshmallows to have a match made in heaven!

Women Talking had the opportunity to try Cocoa Canopy, the ultimate crafted UK hot chocolate, using chocolate beads, rather than powder. Their chocolate beads are crafted using the finest cocoa beans grown just under the canopy of the tropical rainforest and can be used hot, cold, or sprinkled on your favourite cereals, shake, drinks, bakes, and desserts. Each bead offers you a moment of indulgence that you can enjoy anywhere, at any time.

You have the option to choose from four blends and one single origin across three formats crafted from sustainably sourced chocolate wrapped up in compostable packaging.

Salted Caramel – Cocoa meets caramel and sea salt.

Smooth Milk – Deliciously creamy classic.

Milk & Dark – A luscious blend of milk & dark chocolate

Rich Dark – Indulgent, balanced & smooth.

Ecuador Dark – Intense velvety cocoa hit.

We have a selection of recipes here if you would like to indulge at home:

Midnight Mint Hot Chocolate

Ingredients

• Double cream – 50ml
• Icing sugar – 1tsp
• Peppermint extract
• Cocoa Canopy Milk of your choice – 150ml
• Rich dark chocolate beads – 50g
• Crème de menthe – 25ml

Instructions

1. Whip the cream in a small bowl then stir in the icing sugar and a few drops of peppermint extract. Place in the fridge until needed.
2. Allow 1-2 heaped tablespoons (50g per serving) of Rich Dark
3. Add just enough boiling water and give it 20 seconds to soften – mix to smooth paste
4. Whisk in 150ml of milk of your choice.
5. Add the crème de menthe and pour into a mug.
6. Top with whipped mint cream and chocolate beads before serving.

Optional garnishes

Fresh mint

Berry Iced Chocolate

Ingredients

• Cocoa Canopy Milk& Dark chocolate beads – 35-45g
• Milk of your choice – 220 ml
• Berry puree – 30g

Instructions

1. Allow 1-2 heaped tablespoons (35-45g per serving) of Milk & Dark
2. Add just enough boiling water and give it 20 seconds to soften – mix to smooth paste
3. Whisk in 220 ml of iced cold milk of your choice
4. Add 30g of your favourite berry puree
5. Pour over 150g ice into a 16oz cup to serve
6. Top with whipped cream and fresh berries

Optional garnishes

Fresh or frozen berries

Chocolate Martini

 Ingredients

Chocolate ganache:

• Heavy cream – 125ml
• Cocoa Canopy Rich Dark chocolate beads – 50-65g

Chocolate Martinis

• Vodka – 15 ml
• Baileys Irish Cream – 60ml

Instructions

To make the ganache:

1. Heat the heavy cream, over medium-high heat, until it starts to boil.
2. Pour the heavy cream over the chocolate beads in a medium-sized bowl and stir until the chocolate melts
3. Let it cool

To make the Chocolate Martinis:

1. Fill a cocktail shaker halfway through with ice
2. Add 125 ml of chocolate ganache, 15 ml of vodka, and 60 ml of Baileys. Shake it for 30 seconds.

‍Pour the Chocolate Martini into a glass and add ice.

For more information visit Cocoa Canopy here.

Poppy Watt