Step 1 : Weigh
10 g/100 mL
Notes and Tips
- Pre-weigh Drinking Chocolate Kali 60% 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.
The fruit of an indigenous American jungle tree, this crop is acclaimed for its magnesium & antioxidant properties. Decadent, pulp and deep in colour, it serves for a finer natural ingredient.
A deepened layer of complexity to drinking chocolate. The offerings of this garnish deliver a smooth, nut-like undertone with sweet and buttery caramel aromatics. Sourced from premium single-origin Criollo cocoa grown in Venezuela and conched in Switzerland.
Pure unrefined sugar, naturally derived from pressed cane juice. Sourced from Mesa Baja, a family-run farm in the hills of Columbia, these granules hold their bright tint joined by caramel undertones.
Watch and follow along with our step by step footage for a curated experiences.
Step 1: Weigh
Step 2: Whisk
Step 3: Heat & Texture
Step 4: Serve
notes and tips
notes and tips
notes and tips
notes and tips
notes and tips
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.