Has anyone tried Crio Bru brewed chocolate?

[yellowdogintexas]

I find it tempting. What say you, DU cooks>

[Jerryatric]

1. I bought one bag about a year ago.

That bag is still about half full, if that tells you anything. But I'm not a regular coffee drinker, so I don't really think about it. Maybe people who actually make coffee on a regular basis would remember to use it.

[mike_c]

2. I like it

I used to brew it in my French press with coffee. I prefer them together, but the chocolate takes two or three times longer than coffee to brew, so it's a little inconvenient. I've switched to a moka pot, but haven't tried the chocolate in it yet. I usually make a thermos of Americanos with half strong coffee and half boiling water; just this morning I thought about making my morning thermos with brewed chocolate instead of hot water.

[yellowdogintexas]

4. I was thinking of getting a small pourover style pot just for it

I have a small Mr Coffee and a French Press. I don't really want to make it in my drip pot because it has been used for coffee for so long, and I can't tell if you can specify the grind in a sample pack.

I was thinking some milk/cream added would be nice.

[sorcrow]

3. I like it, too

Bought some from Amazon. I'm a coffee drinker, so I use it occasionally. As someone mentioned, it does take longer to brew than coffee.

Depending on my mood, I'll sweeten it or not. Delicious either way.

Best regards,
Sorghum Crow

[hippywife]

5. I'm more worried about eliminating cocao solids at the moment...

than adding more.

https://www.consumerreports.org/health/food-safety/lead-and-cadmium-in-dark-chocolate-a8480295550/

Cacao's Dark Side

Chocolate is made from the cacao bean, which has two main components: cocoa solids and cocoa butter. Together, these are called cacao or cocoa. 

Dark chocolate’s reputation as a relatively healthy treat stems mostly from the cocoa solids. These are packed with flavanols, which are antioxidants linked to improved blood vessel function, reduced inflammation, and lower cholesterol. Dark chocolate is also lower in sugar and higher in fiber than milk chocolate, and it has magnesium and potassium. Unfortunately, cocoa solids are also where the heavy metals, especially cadmium, lurk. That makes it tricky to balance dark chocolate’s risks and benefits.

Some of the same concerns may extend to products made with cocoa powder—which is essentially pure cocoa solids—such as hot cocoa, and brownie and cake mixes, though they have varying amounts of cacao and possibly heavy metals. 

Dark chocolate tends to be higher in heavy metals than milk chocolate, probably because of its higher cacao content. There is no official cutoff, but dark chocolates are generally at least 65 percent cacao by weight, says Michael J. DiBartolomeis, PhD, a toxicologist and former official at the California Department of Public Health who has researched heavy metals in chocolate.