《慕絲季節》

慕絲唂咕.慕絲宇治抹茶

 

【慕絲唂咕】- 品嚐小貼士

綿密泡沫.朱古力碎口感.幼滑唂咕奶,三層口感的體驗!

COTD於三月為了慢慢喚醒大家的味蕾,特別推出新飲品!這次的慕絲特飲並不像一下帶來氣泡的刺激爽快感,但能為大家帶來三重口感的享受,一杯飲品滿足大家的願望,為沒有假期的三月充電一下!

第一啖初嚐慕絲唂咕,大家都會感受到第一層泡沬的口感;當大家再試第二啖的時候,可以大啖飲一下,中段的綿密泡沫加上朱古力碎的口感,配合唂咕的味道,分佈於口中不同位置,每一口都帶來不同的感覺!你們更可以配合飲管飲用,這樣就能夠喝到底層幼滑的唂咕奶!突然就來到最後一口,一口喝下去作總結時,希望大家都能夠一口氣體驗三層口感的快樂!(係時候過黎飲杯試一下!)

 

【慕絲唂咕】

唂咕=朱古力可可粉?

大家可能都會誤以為唂咕就等同於朱古力,色澤及味道都相似,但味道實際上比朱古力較苦。唂咕,由可可豆cocoa翻譯而來的,具獨特的香氣,是朱古力的主要原材料。據說以前朱古力沖劑因價錢比較貴,為讓大眾都可以一嚐朱古力的香氣,說以成本較低的唂咕粉沖水替代。

 

唂咕粉不含糖粉,味道相對較苦,但比較朱古力粉營養成分更高,唂咕在1950年代開始在香港的冰室、茶餐廳等流行,但唂咕本身味道較濃和苦,當後來出現愈來愈多沖劑飲品時,就被淘汰了。

 

COTD這次選用了唂咕作慕絲特飲的成分,亦是希望藉此喚醒更多香港人的回憶。 由這個文化交匯地開始,認識更多香港。

 

 

 

【慕絲宇治抹茶】

慕絲系列除了慕絲唂咕外,還有宇治抹茶的選擇!我們選用的抹茶是來自日本京都的山政小山園,他們的抹茶帶著濃厚的鮮味和抹茶的甜味,能夠100%攝取茶葉的營養。慕絲宇治抹茶與慕絲唂咕相較起來口感相對更加綿密,喜歡感受一杯能帶給多種口感的大家,絕對不能錯過!慕絲宇治抹茶的茶味香濃,飲後更有回甘,抹茶控記得快點來C.O.T.D.跟我們的Barista order一杯,來一個短暫日本味覺之旅!

 

The Season of Mousse

Cocoa Mousse & Uji Matcha Mousse

 

Cocoa Mousse - Tasting Tips

Fine & Dense Foam;

Crunchy Chocolate Crumbs texture;

Smooth Cocoa Milk, Three layers of tasting experience!

 

C.O.T.D prepares you a newly launched drink this March to slowly awaken everyone's taste buds! This time the mousse special drink is different from the previous refreshing soda drinks with stimulus tasting, but it can bring you a triple tasting enjoyment! One special drink to satisfy everyone's desire for March, a month without public holidays!

 

The first taste begins to taste the mousse on top, I guess everyone will feel the taste of the foaming layer. When you try the second sip, let's gulp down the mousse drink, and you can enjoy the crunchy chocolate crumbs with fine foam! The taste of cocoa spreads out in different positions in the mouth, and each sip brings different kinds of feeling. Then you can drink it with a straw so that you can enjoy the smooth cocoa milk at the bottom. Suddenly the last sip comes, let’s enjoy the triple layers of taste experience to conclude this mousse cocoa journey!

 

Cocoa Mousse

Cocoa = Chocolate Powder?

Everyone may mistakenly think that Cocoa is the same as chocolate since both the colour and taste are similar. But in actual cocoa it tastes a bit bitter than chocolate. Cocoa, it’s a Chinese name translated directly from English pronunciation, with a unique aroma and this is the raw material for producing chocolate. In the past, chocolate powder was more expensive, to let people taste and enjoy the aroma of chocolate, cocoa has become the best to replace.

 

Cocoa powder does not contain powdered sugar, and it is relatively bitter but has higher nutrition content than chocolate powder. Cocoa began to be popular in HK style restaurants in the 1950s but since people started to have more choices on the beverage selection, cocoa became less appealing for people and it was then being eliminated.

 

This time C.O.T.D has chosen Cocoa to be the featured ingredient of the mousse special drink, as we hope to let more people in Hong Kong get into the taste of Cocoa and awaken more people’s memories. From Shum Shui Po, this cultural location in Hong Kong, you can explore more!

 

 

Uji Matcha Mousse

Apart from Cocoa Mousse, we also prepared another option for you! Our Uji Matcha Mousse used matcha from Yamamasa Koyamaen, Uji, Kyoto. The matcha has a strong umami taste and you can absorb 100% nutrition of tea leaves.

 

Comparatively, our Matcha Mousse taste much fluffier than Cocoa Mousse in texture! If you like to enjoy a variety of mouthfeel, don't forget to visit C.O.T.D. to enjoy our Mousse series! C.O.T.D Uji Matcha Mousse has a strong tea flavour, with a sweet after taste. Matcha lovers! Let's arrange a visit to C.O.T.D and order a cup of Matcha Mousse with our barista for a short escape journey to Japan!