Recommended cacao drink recipes/How to Use“CLOSER FINEMIX for CACA”
Hello, this is Emulsification LABO. Today, as part of how to use CLOSER, we will try making various cacao (chocolate) drinks. We will also introduce recommended uses and recipes for emulsification LABO, so please stay with us until the end.
Basic operations of CLOSER
As indicated in the diagram above, you can directly pour hot water and cocoa/chocolate into the closer’s container without any issues. However, for a more versatile experience, consider the following steps:
First, use a measuring container to mix your preferred amount of cocoa/chocolate with liquid, sugar, and flavor.
Once combined, pour this mixture into the closer.
Follow these three steps to create your drink, expanding your menu options.
Remember, the closer is a versatile tool that allows for various ways to enjoy your beverage!
１．Measure the Ingredients to Mix with Liquid (Hot ｗater , Milk, etc):
Weigh out the cacao mass and chocolate, and add sweetness adjustments (sugar or honey) and flavors (your favorite sourness, spices, etc.) as needed.
*Caution: At this time, please do not put solid objects into the product as this may cause malfunction. For example, please do not mix hard, undissolved items such as cacao nibs and peppercorns, even if they are small, as they can get stuck inside the pump and cause the pump to lock. Similarly, please do not mix chocolate containing grains such as almonds. )
２．Mix with liquid (hot water, milk, etc.)
Add warm liquid (hot water, milk, coffee, tea, etc.) to the lightweight cup containing the ingredients in step 1.
Approximate amount of liquid: Approximately 2 to 5 times the amount of cacao mass or chocolate.
Temperature adjustment: If you drink it hot, the temperature will drop slightly if you mix it with a closer, so please adjust the temperature of the liquid (~100℃) in advance in anticipation of the temperature drop. If you want to reduce the temperature drop, put hot water in the closer and run it for a few seconds to warm it up.
３．Emulsify with CLOSER
Mix ① and ②, make sure there are no chocolate lumps, and transfer to the CLOSER container. In this state, press the emulsification button on the closer (1 minute, 3 minutes, 5 minutes) to start operation.
*To set the time to 2 or 4 minutes: To set the time to 2 or 4 minutes, press the 1 minute and 3 minute buttons at the same time to set the time to 2 minutes, and press the 3 minute and 5 minute buttons at the same time to set the time to 4 minutes. When you start driving, the two button LED lights will flash.。
This completes the operation. After the automatic stop, transfer it to a cup and enjoy the emulsified mellow hot chocolate.
Recommended cacao drinks
When it comes to cacao drinks made at Crozer, we recommend starting with bean-to-bar chocolate or craft chocolate (chocolate made by artisans who handle every step of the way, from selecting and purchasing cacao beans to making the final chocolate). Please drink it straight with just hot water.
By emulsifying it with a closer, the taste and aroma of the cacao itself is brought out, giving you a long and mellow taste in your mouth.
Among them, the product I would especially like to recommend this time is WHOSE CACAO's cacao drink.
This product was born out of the desire to "deliver the product to the user responsibly, from the farm to the cup of chocolate drink."
This time we will introduce three types of recommended products and recipes.
１． Speshelty Cacao Drink 67% <With ”HONWAKATOU”made Pure Japanese sugar made from Okinawan sugarcane>[ICA World Convention_Silver Award Winner]
A powerful specialty cacao from Indonesia where you can enjoy the strong body and astringency of polyphenols derived from cacao, and the collaboration of rich flavor and acidity produced by fermentation and roasting techniques. By creating a Maillard flavor while retaining the rich flavor of fermentation, you can feel the exquisite balance between the familiar familiarity of drinking and the feeling of, ``Hmm, maybe this is different from the cocoa I've had before.'' There are two types: one with added Okinawa-produced Japanese waka sugar and one without sugar, but this time we will introduce the sugar tarp with 67% cacao.
【Recommended recipes】
First of all, just hot water, straight cacao drink
①Weigh 30g of cacao flakes into a cup.
② Pour 120ml of hot water into the cup and mix gently with a spoon.
③ Emulsify with a closer for 1 minute and it's done.
You can experience the flavor of cacao directly.
Milk cacao drink
We recommend emulsifying 30g of cacao flakes, 60g of hot water, and 60g of warmed milk in a closer. By using half and half of hot water and milk, you can enjoy the balance of cacao flavor and creaminess compared to full milk.
Cappuccino cacao drink
A hybrid drink called ``Cappuccino Cacao Drink'', which is a combination of cappuccino and rich cacao drink, can be easily made using a milk foamer. Pour 30g of cacao drink and 60g of hot water into a cup to emulsify it with a closer, then pour 60g of foamed milk over the top to enjoy the ultimate cacao flavor that feels like a cappuccino. Please try it.
Cold cacao drink
Reduce the amount of hot water poured by about 20% (120ml➨100g, 60ml➨50ml) and emulsify it with a closer to make a cacao drink. Pour the mixture into a glass with cacao ice, stir well and enjoy.
２．Specialty cacao drink-Special lime fermentation-
The most delicious drink with a faint lime scent made with special lime fermented chocolate.
During the fermentation process of cacao beans from Enlekan Province, Indonesia, locally produced lime is added to give the chocolate a refreshing lime scent.
This is a cup unique to WHOSE CACAO, which manufactures products from the fermentation process on cacao farms.
When you take a sip, you'll be greeted with the gorgeous aroma of Enlequin cacao and the refreshing scent of lime.
Hot or iced, both are delicious, but we recommend iced for a refreshing taste!
【Recommended recipes】
You can enjoy it in the same way as how to make Spechelti Cacao Drink 67% in the previous section.
３．Natural Cocoa Powder [ICA Asian Convention Silver Award]
In order for you to enjoy the original flavor of cacao beans even with cocoa powder, we carefully roast the fermented cacao beans to bring out the fruity flavor of the cacao beans.
This cocoa powder retains as much of the flavor and ingredients of the cocoa beans as possible without the usual alkali treatment.
If you compare it with other cocoas, you will notice that the cacao flavor is completely different
【Recommended recipes】
Hot cocoa：
Mix 2 heaped teaspoons (approx. 15g) with 60ml of warm milk, emulsify with a closer for 1 minute, and enjoy.
Cold cocoa：
Emulsify 2 heaped teaspoons (approx. 15 g) of 50 ml of boiling water and 60 ml of warmed milk in a closer for 1 minute, pour into a glass with ice, stir well, and enjoy.
Drink recipes with endless possibilities created with CLOSER
１．Recommended cacao/chocolate：
As mentioned above, using a closer allows you to enjoy the cocoa flavor and mellow mouthfeel. Therefore, we recommend chocolate with a high cacao ratio (over 60%).
In addition, there are many bean-to-bar chocolates and craft chocolates (chocolate made by craftsmen who handle every step of the way, from selecting and purchasing cacao beans to making the final chocolate), and they use emulsifiers and other ingredients. Almost no additives such as preservatives are used, so you can enjoy the flavor of cacao from each region of origin.
Please enjoy various cacao/chocolate flavors with emulsified drinks.
２．Ratio of cocoa/chocolate to liquid (hot water, milk, etc.)
The basic recipe for cacao drinks made with Closer is cacao/chocolate:liquid (hot water or milk) = 1:4. If you like a rich drink, please adjust the ratio to 1:3 or 1:2, and if you prefer a slightly diluted drink, adjust the ratio to 1:5.
３．Type of liquid used to mix cacao/chocolate
There are various liquids that can be mixed with cacao/chocolate. So far, we have introduced straight cacao drinks, cacao drinks with milk, and cappuccino cacao drinks. In addition to this, you can easily enjoy other fun-filled menus such as coffee, tea, chai, hot lemon, orange juice, banana juice, and amazake using the closer. You might be confused when there are so many types of combinations, so please try making your own specialty.
・Straight cacao drink ( hot & cold)
・Milk cacao drink ( hot & cold)
(soy milk, coconut milk, oat milk, etc.)
・Cappuccino cacao drink ( hot & cold)
・Coffee cacao drink ( hot & cold)
・Hot cacao tea ( hot & cold)
・Hot cacao chai ( hot & cold)
・lemon cacao drink ( hot & cold)
・Orange cacao drink ( hot & cold)
・Cacao banana drink ( hot & cold)
・Hot Amazake cacao
４．Adjusting sweetness
Adjusting the sweetness to your liking is also very important.
Cacao mass is 100% cacao and has no sweetness at all, so if you were to compare it to coffee, it would be like unsweetened black coffee. The amount of cacao and the sweetness of high cacao chocolate are inversely proportional (the sweetness increases as the cacao decreases from 80% to 70% to 60%). Try creating your desired sweetness by adjusting the sweetness even if you use cacao mass, or by choosing chocolate with an adjusted amount of cacao.
Adding sweetness from cocoa mass is a light first step, and can be easily adjusted by adding sugar, honey, maple syrup, etc. As a guideline for sweetness, if cacao is 80%, the remaining 20% can be considered as the approximate amount of sugar, so if you add sugar so that the ratio of cacao mass to sugar is 4:1, it will be approximately 80% cacao. It has the same level of sweetness as a % chocolate drink.
５．Add sourness and spices.
WHOSE CACAO's special cacao drink - special lime fermentation - which I introduced in the previous section, is the most delicious drink with the scent of lime. As you can see, there are many ingredients that go well together, such as cacao and sourness, and cacao and spice. You can easily make this combination by just adding a small amount before emulsifying with a closer, so please try it.
<Example of sourness>
・Yuzu straight juice
・ Sudachi straight juice
・Kabosu straight juice
・Shikuwasa straight juice
ｰThese are Japanese fruits that are very popular overseas.
・Lime straight juice
・Orange straight juice
・Lemon straight juice, etc
＜spice example＞
・Cinnamon powder
・Globe powder
・Star Arnias powder
・Ginger powder
・Powder pepper
・Cocoa powder, etc.
(Note: Never add horse spice or coarsely ground spices as they may cause the closer to malfunction.)
６．Application example that can be done with an emulsifying device: Adding oil
Emulsification involves finely mixing water and oil to create new properties that cannot be obtained with water or oil components alone. Typical examples include lotion and mayonnaise. Utilizing its emulsifying properties, oil components can be added to chocolate drinks to change the taste and mouthfeel. For example, adding cocoa butter, MCT oil, coconut oil, or olive oil, which are popular among health-conscious people, will add richness and mellowness. You can also change the taste by adding various flavored oils. Although we have not yet been able to develop a specific recipe for Emulsification LABO, we would like to receive your opinions and work together on development.
Summary
It is said that there are approximately 70,000 cafes in Japan, but the percentage of cafes that offer chocolate drinks is still small, and many cafes only offer one menu. On the other hand, at specialty coffee shops, you can choose from several types of beans and brewing methods, but the options for cacao drinks are currently limited.
However, in recent years, there has been an increase in the number of raw materials that allow you to enjoy the flavor of cacao itself, such as "Bean to Bar" chocolate. In the future, you will be able to choose the cacao beans and drink ingredients and order it to your liking. You can drink it at the store or make it yourself. We believe that demand for these products and services will continue to increase.
In response to such demand, we believe that CLOSER will play an active role at your fingertips, helping you take the "last step" to bring out the maximum flavor of cacao that has been inherited from the production area.
This time I reported on cacao drinks that use emulsified closers, but there are many recipes that use closers, not only for drinks but also for cocktails and desserts. I would like to continue reporting on recipe development, so I look forward to your continued support. Thank you for reading through this long report.
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