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9 Spice Honey Fresh Chai

9 Spice Honey Fresh Chai

$2.50

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9 Spice Honey Fresh Chai

$2.50
Fresh Ginger
Sticky
Barista's Choice

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Kali 33% Drinking Chocolate

Kali 33% Drinking Chocolate

$2.50

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Kali 33% Drinking Chocolate

$2.50
Gluten Free
Dairy free
Barista's Choice

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Lemongrass & Ginger

Lemongrass & Ginger

$2.50

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Lemongrass & Ginger

$2.50
Organic
Classic
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Pyramid Bags

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WHOLESALE

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Chocolate

Drinking Chocolate 21%

Drinking Chocolate 21%

CHSO-21-P2

$32.50 / unit

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How To Make
What you need
Step 1: Weigh 10 g/100 mL
Step 2: Whisk 10 secs
Step 3: Heat & Texture 65°C/149°F
Step 4: Serve
  • Drinking Chocolate 21%
    Milk jug
    Scales
    Steam wand
    Spoon
    Whisk
    Cup or Glass
  • Pre-weigh Drinking Chocolate 21% and your chosen milk. The ratio is 10 g of chocolate powder for every 100 mL of milk. A standard cup equates to 20 g chocolate (1 tablespoon) and 200 mL milk.
  • Pour milk into a steam jug or saucepan before adding the Chocolate powder. Whisk the 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.
  • 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.

  • Stovetop method:
  • Continuously stir until your chai reaches 65°C. If you don't have a thermometer small simmering bubbles will be an indication of the correct temperature. Please do not boil.
  • Pour into glass or cup. Garnish with Kali couverture sprinkles & serve
How To Make
What you need
  • Drinking Chocolate 21%
    Milk jug
    Scales
    Steam wand
    Spoon
    Whisk
    Cup or Glass
Step 1: Weigh 10 g/100 mL
  • Pre-weigh Drinking Chocolate 21% and your chosen milk. The ratio is 10 g of chocolate powder for every 100 mL of milk. A standard cup equates to 20 g chocolate (1 tablespoon) and 200 mL milk.
Step 2: Whisk 10 secs
  • Pour milk into a steam jug or saucepan before adding the Chocolate powder. Whisk the 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.
Step 3: 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.

  • Stovetop method:
  • Continuously stir until your chai reaches 65°C. If you don't have a thermometer small simmering bubbles will be an indication of the correct temperature. Please do not boil.
Step 4: Serve
  • Pour into glass or cup. Garnish with Kali couverture sprinkles & serve

Essential Equipment

Having the right equipment is the foundation to making a good cup. We've accumulated a collection that will complement your serve and ensure you experience full flavours.

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Stainless Steel Milk Jug

$17.88

Size

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Kali Chocolate Barista Spoon

$15.95

Size

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Couverture Garnish

$92.50

Size

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Spice Dust Steel Shaker

$12.95

Size

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Milk Frother NanoFoamer

$92.50

Size

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Acaia Pearl Digital Scale

$347.50

Size

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Couverture Garnish

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Kali Chocolate Barista Spoon

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Stainless Steel Milk Jug

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