CART

Your Cart is Empty

Lifestyle image
Lifestyle image
Lifestyle image
Original Kali Drinking Chocolate 33%
Lifestyle image
Lifestyle image
Lifestyle image

Original Kali Drinking Chocolate 33%

$23.85

Ingredients

Cocoa I

Cocoa #1 is the base of all chocolate blends. Dark couverture in profile, this cocoa adds depth and deep roasted notes creating a solid flavour foundation. A lucky accident we stumbled upon 16 years ago when travelling. A true and pure cocoa.

Cocoa II

Building on Cocoa #1's depth. Cocoa #2 adds structure, definition and finish. Sourced from a single origin farm from the Ivory Coast then alkalized under the Dutch process method in Germany. This beautiful ingredient provides harmony, mouthfeel and complexity to the blend.

Cocoa III

The final cocoa component. Cocoa #3 finishes, combines and adds further complexity to the blend. Hints of vanilla, concentrated compote and oak. A precious cocoa making up less than 3% of the blend.

Sweet Blend

An aged, sweetend mix of light, medium and dark sugars; all blended to marry and create a new component to the blend. Providing brightness, balance and complexity our infused sugar mix is a fusion of pure Australian sugar and chef inspired emulsion techniques.

image

Watch Step by Step

Watch and follow along with our step by step footage for a curated experiences.

image image

Step 1: Weigh

image image

Step 2: Whisk

image image

Step 3: Heat & Texture

image image

Step 4: Serve

Watch Step by Step

image

Step 1: Weigh

image

Step 2: Whisk

image

Step 3: Heat & Texture

image

Step 4: Serve

Infusion Guide with Notes

notes and tips

    • Original Kali Drinking Chocolate 33%
    • Milk jug
    • Scales
    • Steam wand
    • Spoon
    • Whisk
    • Cup or Glass

notes and tips

    • Add 20g of drinking chocolate to 200mL of milk of your choice

notes and tips

    • Whisk the chocolate powder into the cold milk vigorously until the ingredients are dispersed and the colour has slighty transformed. Note: Please do not add hot water at this stage. 

notes and tips

    • Heat & Texture 65°C/149°F Steam Wand method: Steam until your chai reaches 65°C. To create a silky texture place tip of steam wand just left of centre so milk spins in a circular motion - this will ensure a creamy mouthfeel is achieved.

notes and tips

    • Pour into glass or cup. Garnish with Kali couverture sprinkles & serve

Essential Equipments

Having the right equipment is the foundation to making a good brew. We've accumulated a collection which will compliment your serve & ensure you experience full flavours.

image

Stainless Steel Milk Jug

Stainless steel

$17.88

image

Kali Chocolate Barista Spoon

Stainless Steel

$15.95

image

Couverture Garnish

$2.50

image

Spice Dust Steel Shaker

Stainless steel

$12.95