The Chocolate Shot
Long before chocolate was eaten, it was served and enjoyed as a drink. The Maya drank ‘chocolatl’ made from roasted cocoa beans, water and a little spice. Montezuma shared it with the Spaniards. Hernan Cortes wrote a letter to the King of Spain calling chocolate “The divine drink which builds up resistance & fights fatigue”.
Europeans and South Americans have enjoyed drinking chocolate for centuries. In the USA drinking chocolate is usually recognized as milk mixed with cocoa powder; gritty and not very satisfying. Unlike “Swiss Miss” cocoa or “Nestles’ Quick” and milk, drinking chocolate is like…… DRINKING CHOCOLATE!
With Starbucks’ introduction of “Chantico”, US consumers are re-discovering “chocolatl” (drinking chocolate). Preparation combines a blend of real melted chocolate, high quality powdered cocoa, milk or cream, sweeteners and spices or flavorings. Many (including Starbucks) serve drinking chocolate using powdered mixes which must be prepared. Once the mix is in liquid form it is generally heated and frothed using a cappuccino machine. Unfortunately that results in the one consistent criticism; inconsistent preparation. An unsatisfactory cup is usually due to insufficient heating and mixing. Proper temperature is key regardless of the mix used. Even the best drinking chocolate mixes come across the palate as gritty if served at too low a temperature and frothing will never give a consistent serving temperature.
Enter “The Chocolate Shot” or Chocolatera’
Because the drinking chocolate experience can vary depending on the knowledge and skill of the preparer, the Chocolate Shot uses a dual thermostat to maintain proper temperature (around 95-100° F is the spot I’ve found most pleasing) and a dasher to slowly agitate the the 1 liter container of liquid chocolate. A proper serving temperature and the gentle tempering of the chocolate by the rotating dasher ensures a smooth rich drinking chocolate experience with every cup.
To top off the perfect cup of drinking chocolate, once it has been dispensed from the Chocolate Shot Machine, use a molinillo to froth the drink. A molinillo (pronounced “moh-lee-NEE-oh”) is a Mexican “whisk”. Made of wood and spun by rolling between the hands it froths the perfectly heated chocolate drink.
Buffet Enhancements International, Inc.T, the worlds largest manufacturer and distributor of Chocolate Fountains (manufacturer of The American Chocolate FountainT) have exclusive American distribution rights for the 110/120v NSF-UL approved Chocolatera’ or “Chocolate ShotT”. This wonderful Italian machine is designed expressly for drinking chocolate. The Chocolate ShotT is not a complicated or expensive device. It simply tempers and heats the chocolate consistently dispensing the most delicious chocolate beverage you’ll ever taste. An additional feature of The Chocolate ShotT is the beverage container, holding the dasher and chocolate, can be removed and refrigerated for next day use.
Buffet Enhancements also distributes Bensdorp Robusto Choco-late’ (Barry-Callebaut) for use in The Chocolate Shot. Liquid dark chocolate enriched with Dutch cocoa powder. Packaged in ready to use 1 liter cartons, with a taste so pure and powerful it is best enjoyed in a demitasse or espresso cup.
An irresistible rich thick espresso like european drinking chocolate.