VALOR CAO HOT Thick Chocolate 1KG - Chocolate Powder

When you open the packet just the aroma tells you it is real chocolate. We sprinkle it over natural yoghurt and it is like eating a chocolate bar without all the additives. It might be expensive but worth every penny.

Arrived in time for Christmas. Delicious thick hot chocolate. I use non dairy milk or water to make it. No compromise on taste.

Great Spanish hot chocolate

If you want to make a proper hot chocolate, this is the best option.

Full rich flavour. I use four heaped teaspoons in one cup of prewarmed (hot) milk. Much richer than the Cad berry brand but you pay more of course.

Probably the single best drinking chocolate around

The product was disappointingly sweet. Their chocolate bars are much nicer

I'm on a quest to find the best hot chocolate in the world and thought this would be a good candidate judging by the other reviews. One person said "thickens up to exactly the right consistency - tastes AMAZING with churros". So I was expecting something thick and with ca rich chocolate taste. Well, as soon as I opened the packet I saw that the powder is very light in colour which usually suggests that there is a lot of sugar compared with cocoa in the mix. Sure enough - when I tasted it, it is just like sugar in milk with a hint of chocolate. Looking at the ingredients it is 80% carbs of which 66% is sugar. I've only found Cadbury's to be higher in sugar than that. Compare with San Cristobal (65%/60%) and Hotel Chocolat (29%/26%) which both give you an amazing full-bodied chocolate flavour. Oh well, the hunt goes on :D

Bon mais beaucoup beaucoup trop sucré

echte Schokolade

In Spanien wurde mir schon öfter die typische Churrosschokolade als Trinkschokolade serviert. Eine Freundin empfahl mir dann Valor, weil ich daheim wieder einmal so eine richtig gute Trinkschokolade wollte und auch mal wieder Lust auf Churros hatte. Valor beinhaltet Maisstärke, weshalb die Schokolade beim Kochen immer dickflüssiger wird. Man lässt Milch kochen, gibt das Valorpulver nach Geschmack hinzu, muss ganz fest mit dem Schneebesen rühren, damit nichts anbrennt und je länger man das macht, umso dicker wird die Schokolade. Sie hat dann schon fast eine Konsistenz wie Pudding. Zucker braucht man nicht hinzufügen, weil der schon drinnen ist. Auch wenn Valor hier um einiges mehr kostet als in Spanien, er ist sein Geld wert!

Très bon chocolat avec du lait bien chaud dans une casserole. Remuer le tout avec un fouet afin d obtenir un mélange onctueux

Manchare