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Chocolate

Prepare your drinking chocolate to perfection

Original 33% Drinking Chocolate
Dark 60% Drinking Chocolate
Dark Chocolate Coffee Beans
Couverture Sprinkles

Equipment


Stainless Steel Milk Jug 300ml or 600ml
Coffee Machine
Spoon / Whisk
Scales
Mesh strainer

Ingredients


Drinking chocolate powder
Garnish
Choice of milk

Measurements / Ratios


Optimum ratio is 10 grams of chocolate powder mix per 100 ml of milk

Methodology

Based upon your desired brew size, select a jug and adjust the weight of the chocolate powder mix.

We recommend an optimum ratio of 10grams to every 100 ml of milk, typically within +/- 0.25grams.

Ensure your chosen milk is chilled & fresh before pouring, then whisk the powder into the cold milk.

Whisk your powder into the cold milk.

Before heating, please ensure to purge your steam wand.
Heat the milk along with the powder, using the steam wand to approximately 65 degrees.

The milk should create a whirlpool in the center of the jug.
Take care not to introduce too much air by lowering the milk jug, do so only at the start of the process (this creates micro-foam).
Continue to heat the milk with this technique to create a smooth consistency.
Turn off the wand as the milk begins to rise, your milk should not make any high-pitched noises, as this could indicate overheating.

Pour through a strainer into a cup or glass, with optional Couverture garnish.

Turn your drinking chocolate iced


Pour your freshly made hot chocolate over a big ice cube into a tumbler glass and garnish with couverture sprinkles.

For extra decadence add a scoop of vanilla ice cream.

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