Press Room

Summertime... and the Chocolate is Ice Cold
Cool down on a hot day with Schokinag's iced chocolate creations
June, 2005

Everyone can appreciate the comforts of a steaming cup of hot chocolate on a cold winter's day. But what's the yin for hot chocolate's yang? Iced chocolate, ice cream and choc-sicles, of course.

And why not? Research suggest that not only can chocolate boost serotonin levels, making us happier, but the flavonoids and antioxidants present in dark chocolate may improve blood flow, lower blood pressure, and inhibit the effects of free radicals in the body. Last year, scientists at the University of Helsinki, who studied 300 pregnant women, found that daily chocolate consumption even had a positive impact on the newborn baby's behavior.

Schokinag has some suggestions for ways to enjoy the seductive flavor and health benefits of chocolate year-round:

• Choc-sicles can be prepared using Schokinag Extreme Dark, Triple Chocolate, German Chocolate Cake or Chocolate Mocha, using an ice pop mold or paper cups and popsicle sticks. In a glass Pyrex measuring cup, mix 3/4 c. Schokinag Drinking Chocolate and 1/4 c. half & half. Microwave on high for 30 seconds. Remove and whisk thoroughly. Add additional 1/2 c. of half & half and whisk to combine well. Pour into molds to just below top edge and replace tops. Chill for at least two hours. Run molds under hot water briefly for a quick release.
• To make an intense Extreme Chocolate Ice Cream, bring 1 cup whole milk and 2 cups heavy cream to a low simmer on the stovetop; add 1/2 cup dark brown sugar and stir to dissolve. Beat 2 egg yolks in a small bowl and add a spoonful of the cream mixture to warm the eggs. Add eggs to the saucepan and continue to cook until slightly thickened, about 15 minutes. Strain into a bowl, then add 1 cup Schokinag Triple Chocolate or Extreme Dark, 2 tsp vanilla extract, 1/2 tsp cinnamon and a pinch of salt; whisk until smooth. Chill at least three hours or use ice cream maker instructions.
• Turn Schokinag Chocolate Mocha into an icy Schoko-latté by whisking together 3 Tbsp of milk and 5 Tbsp drinking chocolate over medium heat (or heat for 30 second in the microwave). Turn off the heat and add 6 oz. of cold milk; stir until chocolate is well blended, then pour into a latté glass filled with ice cubes. Add a dollop of whipped cream, if desired.
• Make an iced Cinnamon Dulce de Leche the same way, with 5 Tbsp Schokinag Dulche de Leche and a pinch of cinnamon.
• To make a Schoko-mint latté, prepare the same way, then add 1 oz. of Crème de Menthe to Schokinag Extreme Dark and garnish with a mint sprig.

New from Schokinag: Sugar-Free Drinking Chocolate
A Welcome Treat for Dieters and Diabetics
January, 2005

Schokinag Chocolate North America, Inc. has introduced a low-carb, no-sugar-added version of its popular Triple Chocolate Drinking Chocolate ($12.95/12 oz). This rich and creamy drinking chocolate is a dream-come-true for diabetics and low-carb dieters. (Details >>)

Schokinag’s Three Newest Flavors of Drinking Chocolate Whip Chocolate Aficionados into a Froth
January, 2005

Schokinag Chocolate North America, Inc. is pleased to introduce three new flavors of European Drinking Chocolate that are sure to excite hot chocolate lovers of all ages. The three new flavors—German Chocolate Cake, Extreme Dark and No Sugar Added Triple Chocolate— are made in the style of traditional European chocolate drinks of the 17th century. (Details >>)

Schokinag’s One-of-a-Kind Chocolate Ready to Drink at the NASFT Fancy Food Show in San Francisco
January, 2005

Schokinag Chocolate North America, Inc., one of the world’s most respected chocolate producers, will showcase its newest chocolate creations at the NASFT Fancy Food Show, January 23-25, 2005, in San Francisco at Booth #4405. Schokinag will sample three new drinking chocolates from a mobile display cart. The ten-by-seven-foot cart is a larger-than-life replica of Schokinag’s retail drinking chocolate can with its own sink, refrigerator and serving window. This will be the cart’s first trip to San Francisco. (Details >>)

Serious Chocolate for Home Chefs
Schokinag Chocolate Not Just for Professionals Anymore
January, 2005

Schokinag Chocolate North America, Inc., one of the world’s most respected chocolate producers, is pleased to offer a line of professional-quality chocolate for home chefs, including European Drinking Chocolate, Baking Bars, Baking Chunks and Cocoa Powder. (Details >>)

Schokinag’s One-of-a-Kind Chocolate Travels the Country in a Mobile Tin Cart
January, 2005

Schokinag Chocolate North America, Inc., one of the world’s most respected chocolate producers, has been on the move this year—in a tenby- seven foot tin cart. The larger-than-life replica of Schokinag’s retail drinking chocolate can, which hitches to the back of a truck, has its own sink, refrigerator and serving window. It can be seen at trade shows and on retail tours around the country. (Details >>)

Schokinag Chocolate "Bar" Menu

Make-it-yourself dessert drinks for the chocolate bartender. (Details >>)