Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Crio Bru


ElsieD

Recommended Posts

I just came across this new-to-me-item while browsing the internet. Has anyone tried this? As far as I can tell from my browsing, the only place I can find this is from a supplier in Utah. Before I go out on a limb and order some (and pay the attending no doubt frightful S & H) I'm wondering if anyone on this forum has tried it and if so, how they liked it. It sounds like it tastes like a dark chocolate drink but is brewed like coffee.

Thanks!

Link to comment
Share on other sites

  • 2 months later...

I'm bumping this topic up because there has been some mention of it on another forum (among Australian members) and I guess I missed this topic when it came up a couple of months ago.

As far as I can tell, Crio Bru is just cacao nibs that have been roasted and coarsely ground.

I buy organic raw cacao beans, roast them, remove the skins and use the nibs in various ways - not to make chocolate candy, but to see how I can use them without it triggering an allergy that I have had for many years.

Dutch process cocoa does not trigger the allergy so I am able to cook with it, no problems.

My allergist can't explain why I do react the way I do but he has seen me during an episode, relieved with an injection of a rapid-acting steroid.

It sounds interesting, but a bit expensive at a dollar an ounce.

"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett

 

Link to comment
Share on other sites

I did buy some of this. The label says "100% ground cocoa beans". It has, as might be expected, a very deep chocolate taste. It is ground much like coffee with some almost powdery bits and some granules. I like it but am still getting used to the taste. it sure is different from the regular hot chcolate that I am used to. Andie, if you would like me to, I'd be happy to send you a sample once the Christmas rush is over at the post office. Just pm me your mailing address.

Link to comment
Share on other sites

Does it taste thinner/lighter in addition to not-sweet? I'm curious because typical hot chocolate is pulverized beans, then dissolved or suspended in liquid, with the cocoa butter removed (hot cocoa) or left in (true hot chocolate). And I wonder if some of that richness comes out when the beans are effectively crushed and steeped instead of consumed entire (pulverized, but the whole shelled bean is consumed).

Link to comment
Share on other sites

  • Recently Browsing   0 members

    • No registered users viewing this page.
×
×
  • Create New...