A friend gave me Manoa Brewing Chocolate, which I can't find. It's not ground, more like tea leaves. I make it in a strainer. Would this work?
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Not sure but I think it might. I'm assuming you would need to let it steep longer than tea.
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I haven't tried it because I'm a coffee lover, but I don't know why it wouldn't work very well for tea. I'm not sure all of the cocoa would go through the filter in the basket for hot chocolate. It might.
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Absolutely!! Just make SURE that you don't use too much. I did and I had to keep adding cacao powder! Be careful too when it's in the double boiler as it melts quickly. My chocolate turned out yummy!!
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You can remove the strainer and add a tea bag into the teapot. With the strainer, its perfect for loose leaf tea�
1956368
I never tried it, but that would make sense if you want to avoid getting those grounds out afterwards. On the other hand, the reason for using mr. Tea is because you would have loose tea and needed something to hold the tea in. However, I do like your idea, so I will go try it right now, and write my results here (in the meantime, please listen to some pleasant music, haha)........Okay I'm back. I put a tea bag in it, steeped it for 3 min. and it worked perfectly. One bit of advice: Rinse the mr.T under cold water before opening him and getting the tea bag out, otherwise it will be too hot. So either wait till it cools or cold water rinse.
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I haven't tried the chocolate yet. Sorry I don't know, but the blade looks like you could if the piece is thick enough.
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I don't think it would catch the finer grounds. I use espresso and it is basically powder. Again, with sand it would depend. I think when it's wet and all clumped together some would be caught, but not all. I use a fabric strainer for the coffee and I brew it cold. It's the same strainer that is in my Bodum French press. I just this second used my Polder to strain cold fat off of chilled broth.
2105958
I tried this with Senseo. It did not work. The consistency of the coffee was not right and the results were a cup of colored water.
554177
Pretty sure the answer is you can use the strainer. The mesh is extremely fine!
2255556
I'm not an expert or a representative of the company. But I did buy it specifically so that I could steep tea in it. I drink chaga tea, which is a ground mushroom. The grounds stay beneficial through several pots of water and I wanted to be able to see how dark/strong the water was so I would know when to add new chaga grounds. I was very disappointed to see the "DO NOT" instructions, but after talking it over with my scientist husband, I'm using it anyway. We could only posit their concern might be the use of metal or glass infusers, and the problems they could cause by banging or lying against the glass. I'm using a spice bag, with the strings feed through the hole in the lid and tied off on the handle. No problems so far.
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Hi Pascalvenier,Congrats on joining the raw chocolate revolution. Great question. Yes, it's true, any truly raw cacao powder is harder to mix in something cold. Since it hasn't been baked or roasted it's a bit less soluble and you need to find a way to agitate the powder. Fortunately, there are some solutions for you. :)Try one of the following:1. Mix the cacao with 1 or 2 tablespoons of hot milk in the cup FIRST, let cool a little, then add the milk. You could even premake some chocolate 'syrup' and add it to milk as needed.2. Buy a blender bottle, they are amazing for mixing stuff up.3. Toss into blender & blend until smooth.Let us know which one you try and how it works out for you.-The Joyfuel Team Hi Pascalvenier,Congrats on joining the raw chocolate revolution. Great question. Yes, it's true, any truly raw cacao powder is harder to mix in something cold. Since it hasn't been baked or roasted it's a bit less soluble and you need to find a way to agitate the powder. Fortunately, there are some solutions for you. :)Try one of the following:1. Mix the cacao with 1 or 2 tablespoons of hot milk in the cup FIRST, let cool a little, then add the milk. You could even premake some chocolate 'syrup' and add it to milk as needed.2. Buy a blender bottle,... » Read More Hi Pascalvenier,Congrats on joining the raw chocolate revolution. Great question. Yes, it's true, any truly raw cacao powder is harder to mix in something cold. Since it hasn't been baked or roasted it's a bit less soluble and you need to find a way to agitate the powder. Fortunately, there are some solutions for you. :)Try one of the following:1. Mix the cacao with 1 or 2 tablespoons of hot milk in the cup FIRST, let cool a little, then add the milk. You could even premake some chocolate 'syrup' and add it to milk as needed.2. Buy a blender bottle, they are amazing for mixing stuff up.3. Toss into blender & blend until smooth.Let us know which one you try and how it works out for you.-The Joyfuel Team « Show Less
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I am also curious to find unprocessed raw chocolate powder (butter) to make my own chocolate. so far none :(
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There is an excellent online source called Annie's Tea Time that can provide a strainer called a Chatsford teapot strainer (available in various sizes) that would likely work for your need.
587369
Interesting question. I tried it and my opinion is you would not like the coffee it produces. The screen of the infuser is much coarser than filter paper for coffee makers and it lets a lot of fine particles through. I did this using a glass of hot water so I could watch and after a minute the bottom of the glass is covered with sludge.
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Regret the late response. Think of the air pot as that decanter at Panera. You can fill it with anything, and from a pump action, the liquid comes out. I love it for being one of the best at keeping liquids hot for a long time. Now my suggestion would be do not let the hot chocolate sit (form more than two days) bacause there is a tube internal that liquid flows through (about the size of a bubble tea straw) that may clog if the chocalate left to hardened.
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Hi Lisa: We also had an old one that leaked like a sieve, but it was probably 50 years old, so that's what prompted me to buy a different one. This one, I do keep a little bowl on the floor in case it drips.........I have found it'll drip a small amount if I'm making 'V5', and my carrots aren't mushy enough. The strainer probably isn't made for that, but that food mill will go through anything. So, in answer to your question, I would say 'yes', but only a matter of a few drops........NOTHING like my previous mill, where most of the juice was on the floor. Hope this helps!
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Oops, I am sorry the picture did not load and I thought you were asking about a different product. I used polymer clay in the mold and think the mold was rather too soft for harder clays. The clay would have to be very soft or you would have to use the mold for something like chocolate before it held its shape. I have not spent much time yet with this mold so I might not be the person to ask.