Koko Samoa Drinking Chocolate Block

1. Break (or grate) the block up into smaller more manageable pieces using a blunt butter knife or grater.

2. Add the smaller pieces to a 2.5 litre pot of boiling water on medium to high oven heat.

3. Stir until the koko has fully melted, it should be a solid dark brown chocolatey colour with the natural cacao oils starting to come to the surface or the water.

4. Reduce oven heat down to a medium/low temperature and let simmer.

5. To serve, add your favourite sweetener (sugar or honey). Add milk (optional) and enjoy.

*Koko blocks can also be used an ingredient for cooking and baking.

Weight: 130g
Makes: 2.5 litres
Flavour: Bitter
Process: Stone ground
Texture: Smooth no pegu
Ingredients: 100% cacao paste

Our koko is untempered which helps it melt faster in your cup. As a result it can develop bloom.

Bloom is when the fat content separates from the koko and rises to the surface. Bloom can often look like a marbled, powdery streaky substance. This is normal in untempered chocolate and is still perfectly safe to consume.

*May contain traces of cocoa husk and cocoa nibs.