patoowardfan
Active member
I’m talking about making hot chocolate the old-fashioned way, with actual cacao beans or paste—not the powder or syrups we usually see in stores. Apparently, traditional hot chocolate recipes (think Mexican or Central American styles) use cacao directly, and people say the flavor is so much richer and kind of earthy, with less sweetness. Has anyone made or tasted hot chocolate this way? I’m curious if it’s worth the effort, and if it’s as intense as it sounds!