When Florence’s hubby Peter called her to buy him a bottle of chocolate powder from Choco-Late’ de Batirol in Camp John Hay some of us went along to have a taste of their hot chocolate.
As soon as we entered the gregarious owner, Jojo Castro, toured us around and explained the process of making cocoa from beans and other nifty trivia. They were actually selling these huge cocoa pods which contain beans that you can plant in your own garden. (I hope I got that right.)
All my friends ordered the traditional blend of hot chocolate. The server brought the chocolate out in a batirol, mixing vessel, and used the molinillo, wooden whisk, to give it a brisk whirl before pouring it into the mugs.
I ordered Cointreau hot chocolate. I loved the fragrant orange aroma together with the gritty, slightly thick hot chocolate. It didn’t really add any alcoholic taste unlike the one I had in Hong Kong.
The hot chocolate was definitely better than the one in Baguio Country Club but I wanted something smoother, thicker, richer and more bitter.
Cointreau hot chocolate P90
Peter’s chocolate powder turned out to be chocolate paste. Jojo had very detailed instructions on how to prepare a cup of hot chocolate with the thick paste. A bottle cost P450 and yields 30 cups.
In the end we didn’t buy it since it was a bit over our budget and most of us found the hot chocolate too gritty with lots of unmelted chocolate bits at the bottom of the mug.
chocolate paste for hot chocolate P450
Choco-Late’ de Batirol
Igorot Garden, Camp John Hay,
Baguio City 2600 Philippines