Description
Artisanal Drinking Cocoa $14.00 (Signature 6 oz Lodge Pouch)
Elevate your winter ritual with our Après Ski Club, a heavy-bodied drinking cocoa designed for the peak of the day. This artisanal blend captures the essence of a high-alpine retreat, combining the bold depth of heritage cacao with The Twist: Roasted Cacao Nibs and Fine Espresso Dust for a velvet-smooth texture that defines the “lodge” experience. Intricately crafted for a thick, “Euro-style” consistency, it offers a strikingly well-balanced chocolate profile and a finish as comforting as a roaring hearth. Whether you are returning from a mountain trek or settling into your favorite armchair, this blend transforms your mug into a sanctuary.
The Roastery Ritual This is a true artisanal product. Before opening, give the pouch a vigorous “Roastery Shake” to re-aerate the cacao and perfectly integrate the espresso and nibs. For the perfect service, create a slurry by mixing 3–4 tablespoons of cocoa with a small amount of hot water or milk to form a smooth paste. Slowly whisk in the remaining 8 oz of steaming liquid until frothy and velvety.
Elevated Service While this blend is a masterpiece on its own, it also provides a sophisticated foundation for those looking to craft a “Spirited Service.” We recommend topping your prepared cocoa with:
The Double-Black: A shot of fresh Espresso or Coffee Liqueur for a high-energy, dark finish.
The Lodge Coffee: A smooth Bourbon or Dark Rum with a dash of vanilla for a warm, smoky finish.
The Midnight Velvet: A thick pour of Heavy Cream over ice to contrast the intense dark cacao.
Please drink responsibly. Alcohol can impair judgment and coordination. If pregnant or breastfeeding, do not drink alcohol.
Flavor Notes Après Black Diamond:
Bold and deeply roasted. A high-percentage dark cacao foundation with earthy undertones and a sharp, sophisticated chocolate-espresso finish.
Brewing Recommendations:
Drinking Cocoa | Heavy Body | Create a slurry with 3–4 tablespoons in 8 oz of steaming water or milk |
Water Temp: Bring to a sub-boil (160°F–180°F).
Milk Temp: Heat until steaming and frothy; do not boil.
Master the Ritual: Recommended Gear
To ensure the perfect temperature and texture for our blends, we recommend these essential tools:
For Silkier Cocoa: Subminimal NanoFoamer – Creates professional microfoam for a velvet finish.
For Everyday Mixing: Zulay Kitchen Milk Frother – Reliable, high-speed blending for a grit-free cup.
For Freshness: OXO Good Grips POP Container – Keeps your estate teas and spices airtight and fresh.
Ingredients:
Whole Milk Powder, Powdered Cream, Powdered Sugar (Sugar, Cornstarch), 100% Cacao Natural Unsweetened Cocoa, Roasted Cacao Nibs, Espresso Dust, and Cornstarch.
Packaging and Blending:
Quite The Stir, LLC York Springs, PA 17372 www.quitethestir.com
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