What happens when two Kootenay-based food producers join forces? An indulgent, holiday inspired creation that is as good for you as it tastes! Viva Cacao! is a Slocan Valley based chocolate “alchemist” with an dedication to sourcing high quality, ethically traded superfood cacao to create a magical chocolate eating experience. We used their 65% drinking chocolate mixture to make this peppermint infused water kefir soda.
1 tbsp of Viva Cacao! 65% Drinking Chocolate mix (if not available, use cacao powder instead)
1/2 cup water
1/8 tsp peppermint extract or 5 fresh leaves
4 cups of first ferment
Make the first ferment and leave the jar in a warm place for 24-48 hours.
In a very small sauce pan, bring 1/2 cup of water to a low simmer and add cacao. Whisk until well dissolved. Leave on a low simmer until half of the liquid is reduced. Aim to get a 1/4 cup of the chocolate syrup once it’s reduced.
Pour 1/4 cup of the reduced chocolate syrup through a strainer into a sanitized swivel top bottle using a funnel. It is normal for the cacao to leave some grainy texture behind in the strainer. Add 1/8 tsp of peppermint extract in the bottle. Be careful not to add too much!
Strain grains, and add the first ferment to the bottle with the chocolate and peppermint.
Seal the bottle, and gently tip upside down 2 or 3 times to ensure chocolate syrup is well mixed.
Leave the bottle in a warm place for 24 hours for the second ferment.
Refrigerate until well chilled.
Open slowly, and enjoy!
NEED TO KNOW:
“Burp” the bottle every 12 hours during the second ferment to avoid an overflow.
Cacao has natural fat in it. You may noticed the cacao will separate in the second ferment, and when it’s put in the fridge. That is completely normal and just requires a gentle shake to remix the ingredients.