[T2DMan]

Criollo: the hot chocolate shot

Wednesday, 19 April 2006, 3:23 pm
Press Release:

Criollo: the hot chocolate shot has just been introduced to New Zealand cafes and restaurants. Criollo is premium Sipping Chocolate crafted in Brazil that is served as a 'shot' in an espresso cup. It is the first truly new thing cafe beverage menus have seen since all things chai. Exclusive Criollo distributor, Marcelo Mosaner explains the taste and texture of Criollo is different from drinking chocolate, baking chocolate, chocolate powder or chocolate bars.

"Sipping Chocolate is a totally unique designer chocolate experience. It is different because of its thick texture that you actually need a spoon to finish off. This is sophisticated, grown up chocolate of superior quality."

"It also contains no cocoa butter like other chocolate, so it is 97% fat free."

"People's eyes don't roll in to the back of their heads when they're drinking tea or coffee. Criollo does that. It is seduction in a cup."

Although Sipping Chocolate is new to New Zealand, the concept has been around for centuries, explains Mosaner.

"For hundreds of years before chocolate was ever a food, it was served and enjoyed only as a drink by the Mayans and Aztecs. They shared it with Spanish conquistadores who took it back home with them. By the 1700s, "Chocolate Houses" were all the rage throughout Europe. Criollo represents a revival of ancient Sipping Chocolate and the European Chocolate House tradition."

Criollo is served from an elegant countertop dispenser that maintains the proper serving temperature and gently tempers the chocolate to ensure consistent taste and texture with every cup.

"This is an advantage over coffee, where the taste can vary wildly depending on the skill of the barista and quality of the coffee," says Mosaner.

Criollo is currently on the menu of cafes in Auckland, Rotorua and Taupo, and orders are being filled for more locations on both islands.

Interested stockists can contact the Maestro of Criollo directly on (09) 520-0000.

ENDS