The scent: This is one of those times when the dry, in this case ‘husks’ rather than ‘leaves’, smell the same as the steeped tea does: like a fresh, good quality milk chocolate bar. Other reviews said ‘dark chocolate’, but I smelled milk chocolate. Who knows what you’ll smell when you try it! Fudge? (Elexis has also been offering me great fudge lately, so I have fudge on the brain. I’m hoping it doesn’t go anywhere else. )
The color: It came out a beautiful amber color. Like that prehistoric bug encased in amber in Jurassic Park, but without the bug part.
Taste: It resulted in a soft, aromatic cocoa taste that has just a hint of sour at the end. It even felt a bit creamy even though there is nothing creamy in it. More time brought out more of that sourness and that just isn’t my thing.
I tried adding sweetener first and then milk but found I liked it best plain. In the 5 minute steep the sweetener was ok. I used honey once and sugar another time. I think the sugar paired better. Honey is a bit too, “Look at me!” (Yeah, honey, I love ya.)
The particular brand I had includes dried stevia leaves for natural sweetness and they perform beautifully. The chocolate scent and flavor is enhanced by the stevia. Those who are used to sugar, honey or just greater sweet taste in general will want to add their sweetener of choice.
The milk covered the lovely chocolate flavor rather than enhanced it. Extending the steep time didn’t really change this. It just made the tea more sour instead of more robust.
Is it caffeinated?: No, it doesn’t have caffeine like tea or coffee, but like tea it does have theobromine, a slower acting, weaker stimulant.
Nutrients/minerals: It is high in magnesium, antioxidants and has the “bliss chemical” anandamide.
My internet search also revealed that cacao husk flavor is impacted by it’s origin and conditions like our beloved camelia-sinensis is:
“Depending on where the husk is from, there's subtle variation in the taste and aroma of the brew. Each single origin husk taking on its own unique flavour profile.”
More options: I mixed the cacao husk with black tea and really liked it. They work well together. Another idea I had but haven’t yet tried is to steep the husks in simmering milk directly to see if a latte-like taste could be achieved.
The fruit is called granadilla. Though the look of it on the inside is a bit funky, the great taste is worth it. The flavor reminded me a bit of lychee, perhaps slightly less sweet and the texture like a passion fruit (it is in the same family). It was juicy and had seeds that gave a satisfying crunchy texture.
Wishing you continued adventures in tea and life!
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