Communion chocolate CHOCOLAT ELOT is a spiced chocolate powder from Martinique, to be mixed into hot milk to prepare the traditional drink served at big Caribbean family celebrations. 350 g box.
What is communion chocolate?
In the French Caribbean, communion chocolate is a hot, spiced drink served at communions, christenings, weddings and family celebrations. On the box itself, ELOT named it “Chocolat de Fête”: it is the same product, communion simply being the occasion most often mentioned by the families and shops that sell it. Its powder combines defatted cocoa, cane sugar, corn starch, praline powder, cinnamon and vanillin.
How to prepare it?
Mix the powder into hot milk (or a blend of milk and water), bring gently to a simmer while stirring, then leave to infuse for a few minutes to release the spices. Serve piping hot, on its own or with a dash of Bourbon vanilla to bring out the Caribbean character.
What to pair it with?
Communion chocolate is traditionally served with buttered bread or a Caribbean brioche. To prepare it, count on an unsweetened evaporated milk BONNET ROUGE or whole milk. Caribbean and Creole cuisine has its own section on NKOSI, and the blog covers Martinique cuisine in detail.
Product information
- Brand: CHOCOLAT ELOT, made in Martinique (Lamentin chocolate factory)
- Volume: 350 g box, fine powder
- Ingredients: cane sugar, defatted cocoa powder (20.6%), corn starch, praline powder, cinnamon, vanillin
- Allergens: check the label of the product received; praline powder may contain tree nuts (almonds or hazelnuts), whose precise composition is not stated. The packaging carries the mention “peanut-free”
- Average nutritional values per 100 g: energy 1 701.5 kJ (411 kcal), fat 9 g of which saturates 4.4 g, carbohydrate 74 g of which sugars 52 g, protein 6.5 g, salt 0.8 g
- Origin: made in Martinique
- Storage: store in a dry place, away from heat, in its well-resealed packaging
