Goodnow Farm

Goodnow Farms - Hot Chocolate, El Carmen, Nicaragua

226 g Hot Chocolate
Prix régulier €20,95 EUR
Prix de vente €20,95 EUR Prix régulier

World's Top Hot Chocolate 2025

Origin & Craftsmanship
Made with freshly roasted, ground, and pressed single-origin cacao beans sourced from Nicaragua’s El Carmen region, this hot chocolate mix embraces bean-to-cup integrity. It’s non-alkalized (unlike many commercial mixes), which means the rich caramel essence of the cacao shines through naturally. Goodnow’s unique process—as one of the few chocolate makers that press their own cocoa butter—enhances both flavor and nutrition. 

Flavor Profile
This hot chocolate delivers a deep, dark, earthy sensation with creamy caramel undertones. Its authentic chocolate character reveals itself gradually, offering a richly satisfying sip each time. 

Accolades & Awards

A proud Gold Winner in the Coffee & Hot Cocoa (Non-Ready-to-Drink) category at the 2021 sofi Awards, this mix is recognized for elevating simplicity into a premium artisan experience. 

Ingredients

  • Cacao beans

  • Organic sugar
    (May contain trace amounts of peanuts and tree nuts.) 

Tasting & Pairing Guide

Whisk or stir the mix vigorously into hot milk or water to unlock the full-bodied, caramel-rich chocolate flavor. For an indulgent twist, blend it with a splash of bourbon or aged rum to bring out deeper caramel and earthy notes. If you prefer a non-alcoholic option, a dash of vanilla or nutmeg elevates the warmth and sweetness. Accompany with lightly toasted croissants or biscotti for a delightful contrast of creamy drink and crisp pastry.

Summary

The El Carmen Hot Chocolate captures the essence of single-origin chocolate in a cozy mug. With its rich flavor, clean ingredients, and artisanal production, it offers a premium hot chocolate experience—and its sofi Gold distinction underscores its quality and appeal.

Dairy-free, Soy-free, Vegan, No added lecithin or vanilla

This brand appeals to individuals who are not afraid innovative chocolate experiences. SLOK boldly combines premium bean-to-bar chocolate with classic Asian tastes, delivering a culinary journey similar to a Michelin-starred NOMA-like adventure. For those seeking a more traditional flavor profile and hesitant to be too adventurous to try such offerings like duck liver or Hokkaido dried scallop chocolate, the brand also offers one of the best and rare selections of award-winning plain dark chocolate bars and very limited releases of single-origin hot chocolate. Their Peru Chucho 72%, named the world's best hot chocolate of 2024 by the International Chocolate Awards, is one of those very exclusive experiences for those who know their food, wine, and, of course, chocolate.

Sporting a plump sloth as its mascot, Slok Chocolate epitomizes a philosophy deeply rooted in the slow food movement. Its single-origin chocolate bars embrace simplicity, crafted solely from two ingredients: cacao and organic sugar, devoid of any added lecithin or vanilla.

The current selection includes bars sourced from Ecuador, the Philippines, Brazil, India, and Vietnam.

This brand also attracts individuals unafraid of innovative culinary experiences. SLOK boldly but thoughtfully merges premium bean-to-bar chocolate with traditional Asian flavors, offering a gastronomic voyage reminiscent of a Michelin-starred NOMA-like experience, like duck liver or Hokkaido dried scallop chocolate.

The scale of production is very limited and only available for pre-orders exclusively at Hello Chocolate.

Cacao beans, Organic sugar
(May contain trace amounts of peanuts and tree nuts.)

Nos chocolatiers s'abstiennent fièrement d'utiliser des stabilisateurs ou des conservateurs artificiels dans leurs produits, ce qui rend leurs créations plus sensibles à la température par rapport aux autres chocolats haut de gamme.

Pour garantir une expérience gustative optimale, il est conseillé de conserver nos chocolats dans un endroit frais et sec où la température oscille entre 16°C et 18°C. Nous vous conseillons de ne pas réfrigérer nos chocolats, car cela pourrait provoquer une cristallisation du sucre due à l'augmentation de l'humidité, altérant ainsi leur texture et leur saveur.

Au contraire, s'il est conservé à des températures trop élevées, le beurre de cacao peut se séparer et former un film blanc à la surface du chocolat. Cette perte de beurre de cacao peut entraîner un dessèchement du chocolat et, par conséquent, une altération potentielle de sa saveur. Vos pratiques de conservation réfléchies contribueront à préserver l'intégrité de nos délicieux chocolats.

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