Black forest Magic Tea Review

Black Forest Magic Tea. Add a bit of sweetness and it's  delicious.

Black Forest Magic Tea. Add a bit of sweetness and it’s delicious.

The Black Forest is in wooded mountain range  Baden-Württemberg, southwestern Germany. In history this area was known for it’s mines, hardwood and clocks and chocolate.

While the clocks are still known today for their precision, it’s the Black Forest Cake invented in these mountains by Josef Keller, that is most famous. The blend of chocolate, cream and cherries with Kirshwasser gives the cake it’s name: Schwatzwalder Kirschtorte. According to the Kitchen Project the cake features one of the area’s main crops: cherries, in both the use of the fruit and the Kirsh a double distilled alcohol produced from cherries.

Cocktails, hot chocolates, shakes, martinis and shooters have all been inspired by this cake, some using the original concept of cream, cherry liqueur and chocolate and other blending other ingredients into the mix or choosing alternative takes on each. Most of these use some form of liqueur in the mix.

Mother Earth Living posts a Black Forest Magic iced Tea that blends cocoa powder, cinnamon and tea in an infusion that is blended with cherry juice and served cold over ice. I tried the recipe and found it very interesting but not sweet enough for my tastes. Without a superfine strainer or specialty tea bags I found that the ground ingredients remained in the water, reducing the clarity of the drink.

This is definitely a tea though, with the dominant flavour coming from the tea leaves. So since I like tea with milk and sugar, and since Black Forest Cake calls for whipped cream, I added a splash of milk and an oz of simple syrup to each glass and stirred. The result was an iced tea latte with the original flavour complex of the black forest tea, with a note of creamy sweetness. Yum.

What did my kids think? They were also not big fans of the original drinks, but with sugar the kids enjoyed the flavour.

Kid-o-metre 5/5 kids loved this!
Taste: 2/5 needed the sweetness
Simplicity: 2/5 needs specialty equipment to keep the tea clear.
Ingredient finding: 3/5 in Tumbler Ridge – I had to be creative with the cherry juice.

Cacoa Nibs and Cocoa Powder

The difference between Cacao and Cocoa. From left to right: Cacao Nibs, Cacao Nib Syrup, Chocolate Mocktini, Chocolate Syrup and Cocoa Powder.

The difference between Cacao and Cocoa. From left to right: Cacao Nibs, Cacao Nib Syrup, Chocolate Mocktini, Chocolate Syrup and Cocoa Powder.

Did you know that cacao nibs are the raw form of chocolate? Did you know that they are said to have one of the best sources of magnesium. According to WebMD “Researchers estimate that the average person’s body contains about 25 grams of magnesium, and about half of that is in the bones. Magnesium is important in more than 300 chemical reactions that keep the body working properly.” National Institutes of Health lists some of these chemical reactions “including protein synthesis, muscle and nerve function, blood glucose control, and blood pressure regulation” And that is just five! If your into nutrition and science then check out the links to find more.

Ok, but back to food right?

What the heck is Cacao? and why are they spelled different? Is that just a Canadian thing, eh?

Nope. Nothin’ like that. Turns out that Cacao is unprocessed and the real  raw deal. Cocoa processed and can refer to products with added sugar. But not always.

I checked this out by reading the ingredients on the back of my Fry’s Cocoa Powder. Processed – yes. Sugar added – nope. Here is the ingredients on my container: Cocoa, sodium carbonate. May contain peanuts, tree nuts, milk, eggs, wheat and/or sulphites.

So the last bit is all about the “don’t sue us if you have an allergic reaction, we processed this somewhere where other stuff you may be allergic to is held and/or processed.” But the first bit? So Cocoa and … what? Sodium Carbonate. An additive used to keep the powder from caking, grumping up, compacting like a lump. Get the picture? So processed, but pretty pure, well mostly.

Ah sorry, again with the science right? Jeez. This blog is called Experimental Virgins for a reason. Love me some science.

Back to drinks though. Why do I care? Why bother with all this research?

I want to make drinks as close to the original tastes of the adult versions as possible, when possible. Infusing Cacao Nibs will give a clear fluid, while using Cocoa Powder will give an opaque look. Think of it as the difference between cinnamon sticks and powder, there is a place for both. You don’t put whole cinnamon sticks into cinnamon buns (mmm cinnamon buns…) and you don’t put ground cinnamon into a clear iced tea. Same thing with Cacao Nibs and Cocoa Powder.

On to the recipes and enough with the preamble.

Cacao Nib Syrup

I came across cocoa nibs in my research to find a way to make an alternative to creme de cacao and looked up as my starting point DIY Chocolate Liqueur. The basic ingredients for flavouring? Cacao nibs. Infused in vodka along with sugar, water and vanilla.

So can you make a similar syrup and how? Turns out it’s pretty easy and has been done. I found the recipe simply with Google and a little poking around on a site describing a yummy iced tea using a cacao infused syrup. Great! The ingredients? Cacao nibs, water, sugar and vanilla. Sound familiar? You can check out the original recipe here for the whole drink. For the syrup alone here is what they say:

Ingredients:
  • 3 tbsp cocoa nibs
  • 1 vanilla bean
  • 1/2 cup sugar
  • 1/2 cup water
Procedure:

Combine all ingredients in a small saucepan and bring to a boil stirring to dissolve sugar. Simmer 5 minutes, then remove from heat and allow to cool completely. Strain the syrup through a fine sieve; discarding the solids. Store in fridge until needed.

My Thoughts:

First thing you should know is 1 made six, yes six, times the recipe. Go big or go home I say, and I am gonna use this a lot! Gotta have stuff to test with, and gotta have enough to make mistakes and go “ick” and chuck the drink in question down the sink.

Second I have trouble telling if sugar is dissolved completely when there is particulate matter in my syrup. So I tend to make the syrup first and then add the flavouring to it, simmer a few minutes, and then continue as before. Will that affect my final product? Not sure…

After the said time I strained the syrup, keeping the nibs for the time and tasted the syrup. Then in an exercise of science, I divided the syrup in half (remember I made six times the recipe) and added the nibs back to half the syrup. According to the DYI for chocolate liqueur, it calls for 8 days to steep the cacao nibs in the vodka before adding the remaining ingredients, then one more day to blend flavours. Since sugar syrup is thicker than alcohol I gave it two weeks in the fridge.

How did the original syrup taste?

Chocolatish. Ok so that’s not a word, but cacao nibs don’t taste like a chocolate bar. Remember not processed and unsweetened? They also have a nutty taste and are a bit acidic. The husband says it tastes a bit like maple syrup with a dash of apple cider vinegar.

14 days later I tested the second batch of syrup that had been infusing in the nibs for in the fridge. The flavour had mellowed and was more chocolatey but also less acidic. Much more pleasant but still the hint of a bite is there. I wonder…

In order to be completely scientific I purchased a different brand of nibs to repeated the recipe. My first reaction to the new brand was that they smelled different. When I made the recipe again using the new product, the resulting syrup was the best of the bunch, chocolaty and sweet with only a hint of acidity. (My husband still finds it unappealing, give him regular chocolate syrup any day.)

Final thoughts? The quality of the nibs makes a difference, and infusing the nibs for 2 weeks with high quality nibs will give you the best product. What name brand did I finally choose? Navitas Naturals Raw Organic Cacao Nibs (unsweetened). If you can’t find them locally, I got mine from HealthyPlanetCanada.com.

Homemade Chocolate Syrup

Sometimes you need a real thick chocolate syrup for the job. Our family tested out a few we found on the net with the “chocolate milk” test. Does the syrup make a good cup of chocolate milk? Is it chocolaty enough, too bitter, too sweet?

The first from Allrecipes.com was too weak in our minds, especially when mixed with milk. The second passed the muster. This one is from KitchenTreaty.com and is thick and strong, but makes a great chocolate milk. You can find all the instructions on their site here, but to get you started here is the basic list of ingredients you will need.

Ingredients:
  • 1 cup water
  • 1 cup sugar
  • 1 cup cocoa powder
  • 1/2 tsp salt
  • 1 tbsp vanilla extract

Chocolate Mocktini

Ingredients:
  • 1 oz chocolate syrup
  • 1 oz cacao nib syrup
  • 2 oz club soda

To show the difference in density and opaqueness of the two syrups I decided to make up a simple martini using both drinks, layered and topped with soda water. I probably wouldn’t serve this, as is, since the Cacao Syrup doesn’t work alone with soda water. Once it’s mixed it is reminiscent of a rich cold cocoa drink. – more appealing, but again, not quite there yet. My husband added a splash of cream and it became “OK”.

It is pretty though, and if one were to mix something else with each layer, and serve with cream on top, or maybe a candy cane for stirring, this could have potential. I think I will revisit this around Christmas time, maybe add some mint and see if I can’t come up with something inspirational.