Sprouts Farmers Market invited Colorado bloggers to visit Cholaca headquarters here in Colorado. To be honest I was a bit curious to visit the company and taste test the chocolate and hear about their story. Now, those who know me do know that I tend to get a bit snobbish about chocolate. Guys! I am not a snob! It is just that I have had my fair share of chocolates that were just candy. Let’s not name names, but we know that most of our grocery stores have those lined up in the “candy” section.
So a good quality chocolate that has the right mouthfeel, with excellent fat content is important to me. Bonus if the said chocolate does not have copious amounts of sugar and a brownie point if it just starts to melt as soon as I leave it on my tongue.
Was cholaca any of this? It was. In liquid form, it is a super yummy chocolate shot. Add it to your coffee and you are all set to conquer the world. In the wafer form, I was really keen to taste it and it did not disappoint. In cholaca’s case however, I was more moved by the idea and philosophy behind the company. The product is good, but it is made better by the vision that founder Ira Leibtag has. The company works with farms in Ecuador and focuses on a fair-trade relationship with the people and regenerative and sustainable relationship with the farms. To say that Ira loves what he does is an understatement. The passion is visible in the liquid chocolate product that uses emulsification of chocolate with water.
The liquid chocolate is the perfect drink on cold nights. Add a little bourbon and you are all set for the nightcap. Or make ice-cream for those cravings. We got samples of the chocolate wafers to bring home and a bottle of the liquid chocolate. The liquid chocolate! It was gone – inhaled by the teen before I could even think about making something with it. So I decided to work with the wafers.
I made the Chocolate and Red Current Oatmeal with Cholaca Chocolate wafers. It brings eating oatmeal for breakfast to a whole new level. The fat content in the wafers makes for a smooth gooey chocolatey texture and coats the oatmeal perfectly. I added some red-currants because why not! and red currants and chocolate are a match made in heaven. so is rasberry and chocolate and cherry and chocolate and strawberry and chocolate and orange in chocolate! Oh wait! Is there anything that doesn’t go with chocolate? I wouldn’t know. I think chocolate rules!
So go on and add a little cholaca to your life! You won’t regret it.
Chocolate and Red Current Oatmeal with Cholaca Chocolate
Oatmeal with chocolate makes a healthy breakfast that sounds and looks like an indulgence
- 1 c rolled oats
- 2 c water
- 1/4 c cholaca chocolate wafers
- 1/4 c red currants
Bring the water to a boil in a sauce pan. Add the oats and str to mix.
Once the oats softens and the thickens, add in the chocolate wafers.
Stir to mix and switch off heat. Add in the currants just before serving, or on top if you don't like mushy currants.
You can use any fruits or nuts of your liking. I sometimes add a bit of cayenne to this to make it a warming meal on a cold winter day.
*****Thanks to Sprouts for sponsoring the event, supplying additional non-Cholaca goodies, and thanks to Cholaca for hosting, supplying their products and letting in us into a world of chocolate!