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Cacao Coins
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How to make it
Bring 220mLs of water to a light simmer (60°C). Combine 2-3 tablespoons (20-30g) of your Mexican Chocolate or 1 Frido Cacao coin with your water into a tall vessel.
To prepare your cacaoÂ
Traditionally
Insert the molinillo and begin to roll the handle back and forth between your palms to combine the mixture. Continue until a creamy foam develops at the surface.
The Modern Way
Carefully blend your mixture with a stick blender for around 2 minutes until creamy and foamy at the surface.
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Leo –
Great
Billy wilkins –
I really appreciate what Frido is doing here. He is bringing awareness to where this amazing plant/food comes from, with reverence for the farmer. The quality of the Cacao is great, and being able to participate in this more holistic approach is very nice to say the least.