ChocolaTea™, our Top Pick Of The Week, is a special drink: a naturally sugar-free, dairy-free, vegan, dark chocolate beverage. It’s made from fermented, dried, and roasted organic cacao beans*.

It isn’t tea.

It isn’t a creamy drink like hot chocolate or cocoa (unless you want it to be).

Nor is it a product called drinking chocolate† (photo #6).

It’s a “cousin” of those, in a category all its own.

If you’re a fan of dark chocolate, we hope you’ll love this discovery as much as we do.

(We discovered ChocolaTea when it was picked as a Top Trend at a recent specialty food trade show).
 
 
CHOCOLATEA IS BREWED CHOCOLATE

The drink is brewed or steeped, like French Press coffee or loose tea leaves. Just add boiling water and the result is beautifully smooth and chocolaty.

ChocolaTea can be served like coffee and tea:

 
The company’s proprietary cacao bean blend and roasting process yields a ready-to-brew drink that is very different from what you’d get by simply grinding cacao beans.

(NOTE: Don’t try it—it won’t work.)

Drunk plain, ChocolaTea is only 20 calories per cup (photo #1), delivering the flavor of chocolate without the calories of hot chocolate or cocoa.

(The difference between hot chocolate and cocoa.)

ChocolaTea is:

 
 
THE FLAVORS OF CHOCOLATEA 

They’re all delicious, yielding deep, smooth, dark chocolate flavor.

We tasted four flavors. Our personal faves are Dark Chocolate and Dark Chocolate Mexican. Our next order may well include Dark Chocolate Chai.

 
 
HOW TO BREW CHOCOLATEA

The ground chocolate arrives in a bag like ground coffee (photo #3).

For a hot brew, a French press is the best way to go, but a fine mesh tea brewer also works.

For a cold brew, you can use a cold brew coffee maker pitcher with a very fine mesh filter basket.

The ChocolaTea website sells different teaware items as well as the ground chocolate.
 
 
GET YOUR CHOCOLATEA

Head to GlobalTeas.co.
 
 
KNOW YOUR CHOCOLATE

> Chocolate Glossary

> The history of chocolate.
 
 
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*For the record, fermented, dried, and roasted is the process that almost all cacao beans undergo prior to becoming chocolate or cocoa (the exception is raw chocolate, which is not roasted). Here’s how chocolate is made.

†Drinking chocolate consists of shaved, chopped, or roughly ground-up chocolate bars that melt into hot chocolate when mixed with hot milk or hot water (photo #5).

‡Cacao beans naturally contain a small amount of caffeine.

[1] Brewed in a French Press and ready to drink: 20-calorie ChocolaTea (photos #1 and #3 © Global Teas).

[2] Yes, you can add a bit of milk, just as with coffee (photo © Valrhona).

[3] Chocolatea is sold in bags like ground chocolate or loose tea.

[4] Chocolatea is made from ground, roasted cacao beans (photo © Theo Chocolate).

[5] Drinking Chocolate is a completely different product, composed of shaved, chopped, or roughly ground pieces of chocolate bar that melt into a drink when covered with hot milk or water (photo © Dolfin Chocolate).

[6] Cacao beans are most popularly turned into chocolate bars. Here’s the process (photo © Omnom Chocolate).

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

Here’s our weekend baking project, a cherry dessert for George Washington’s birthday, February 22nd.

This dessert has a tender crust and tart cherry filling, topped with melt-in-your-mouth meringue. Created by Kathryn Dawley of Gray, Maine, we present it here courtesy of Taste Of Home.

What’s a slab pie?

It’s a pie that has been sized to fit a rectangular pan instead of a round pie pan. It has been called the pie version of a sheet cake.

Cut into squares or rectangles instead of triangular slices, a slab pie creates more pieces than a standard round pie. It can typically serve twice as many people.

You follow all the same steps as you would to make a regular pie, but with more crust.

> George Washington’s favorite foods.

> Myths about George Washington (including the cherry tree, the silver dollar, and his false teeth), and how Presidents Day began.

> The history of cherries.

> The history of pie.

> The different types of pie and pastry: a photo glossary.

> More about slab pies and slab pie recipes.

> Thirty more delicious cherry recipes.

> The year’s 15+ cherry holidays.
 
 
RECIPE: CHERRY MERINGUE SLAB PIE 

You can add a bit of red food coloring to make the canned cherry filling brighter.

Prep time is 25 minutes and bake time is 25 minutes, plus 4+ hours cooling and chilling.

Makes 12 servings.
 
Ingredients For The Crust

 
Ingredients For The Filling & Topping

 
Preparation

1. PREHEAT the oven to 375°. Make the crust: In a small bowl, mix the flour and salt; cut in the shortening until crumbly. Add the egg, stirring with a fork.

2. PRESS the mixture onto bottom and up sides of a greased 11×7-inch baking dish. Bake until lightly browned, 20-22 minutes. Cool on a wire rack. Reduce the oven setting to 350°.

3. BEAT the egg whites, vanilla and cream of tartar in a small bowl on medium speed until soft peaks form. Gradually add 3/4 cup sugar, 1 tablespoon at a time, beating on high after each addition until the sugar is dissolved. Continue beating until stiff glossy peaks form. Fold in the almonds.

4. DRAIN the cherries, reserving the juice. Add enough water to juice to measure 1 cup; pour into a saucepan. Stir in the tapioca, egg yolks and remaining sugar; let stand 5 minutes.

5. BRING to a boil over medium heat, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in the cherries, lemon juice and, if desired, the food coloring.

6. POUR into the crust. Immediately spread meringue over top, up to the edges of the crust. Bake until the meringue is golden brown, 22-25 minutes.

7. COOL for 1 hour on a wire rack. Refrigerate at least 3 hours before serving.
 
 
MORE CHERRY HOLIDAYS 

[1] Cherry Meringue Slab Pie. The recipe is below (photos #1 and #4 © Taste Of Home).

[2] Look for tart canned cherries (photos #2 and #5 © Oregon Fruit Products).

[3] A drop or two of red color brightens the canned cherries (photo © McCormick).

[4] Any pie can be remade as a slab pie. Here’s the recipe for this Apple Cranberry Slab Pie.

[5] Cranberry Meringue Slab Pie. Here’s the recipe.

[6] Slab pies can have lattice or full crusts as well. Here’ the recipe for this Strawberry Rhubarb Slab Pie. Here’s the recipe (photo © Pillsbury).

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

[1] Crustless eggplant pizza: all of the flavor without the carbs (photos #1 and #2 © Olivers & Co.).

[2] Flower of Salt of the Ebro Delta is harvested by hand following traditional methods in the heart of the Ebro Delta Natural Park located opposite the Balearic Islands. This delicate flower of salt is taking from the surface of the water of the salt flats.

[3] The Tanche, probably the best known French olive cultivar, is grown primarily in the Nyons area of the Drôme region of southern France. It is often referred to as a “perle noire,” the “black pearl of Provence,” and “the jewel of Nyons” (photo © Pasta & Cheese | Amazon).

February 9th is National Pizza Day. If you’re on a New Year diet, here’s a way to celebrate, carb-free.

The recipe comes from Provençal products purveyor Oliviers & Co., and uses a few of the company’s fine products, but you can substitute those that you have.

> 50 more pizza recipes.

> The year in pizza holidays.

> The history of pizza.

> The history of eggplant.

> The history of pesto.

> The history of olive oil.

> The history of mozzarella cheese.

> The history of tomatoes.

> The history of Parmigiano-Reggiano cheese.
 
 
RECIPE: EGGPLANT “PIZZA” 

This recipe uses baked eggplant slices instead of a bread crust to make mini pizzas.

Total prep time is 35 minutes.

While the sauce here is a pesto, you can substitute a tomato-based pizza sauce.

These make a delicious lunch or light dinner with a green salad.
 
Ingredients

 
Preparation

1. PREHEAT the oven to 410°F. Remove the ends from the eggplants and cut them into 0.6-inch-thick slices. Place on a baking sheet lined with parchment paper.

2. DRIZZLE with olive oil, season with salt and pepper, sprinkle with oregano and bake for 10 to 12 minutes.

3. REMOVE the eggplant from the oven and increase the oven temperature to 446°F.

4. SPOON some pesto over the eggplant slices, place a slice of mozzarella on top and half a cherry tomato in the center.

5. SPRINKLE generously with Parmesan and oregano, drizzle with olive oil. If you have pitted olives that can be sliced, add a few slices to each “pizza.” Otherwise, serve them in a ramekin on the side.

6. RETURN the pizzas to the oven for 10 minutes. They should brown but not burn. Enjoy straight from the oven.
 
 
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*Niçoise, Nyons, Picholine, Thassos, etc.

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.