Drinking Chocolate Kali 60%

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An intricate fusion of West African cocoa, coconut blossom nectar and Venezuelan single-origin Criollo. Crafted in Melbourne, this blend homes a balance of delicacy and bittersweetness through notes of caramel, stone fruit and cacao.

Bittersweet, Body, Complex

Sugar, Cocoa Powder (60%)

Gluten Free

Delivery Times Shipping Info Secure Payment

SAME DAY DESPATCH

Orders placed before 12pm AEST leave same day. Orders placed after 12pm leave the following morning.

STANDARD SHIPPING

Metro areas 2-5 business days.
Regional areas 3-7 business days.

EXPRESS SHIPPING

Metro areas 1-3 business days.
Regional areas 1-4 business days.

CLICK & COLLECT

2-4 hours from order placement.

4/5-13 Elma Rd

Cheltenham Victoria 3192 Australia

Available Hours: 08:00 AM - 16:00 PM

COMPLIMENTARY SHIPPING

Complimentary standard shipping on orders of $50 or more (Australia only).

STANDARD

Australia Post - Parcel Post.

EXPRESS

Shipping fee calculated at checkout. Shipped via AusPost Express or StarTrack Express.

INTERNATIONAL

Shipping fee calculated at checkout. Shipped via DHL with tracking.

CLICK & COLLECT

Simply choose click and collect at checkout, then pick up your order at our Melbourne factory.

4/5-13 Elma Rd

Cheltenham Victoria 3192 Australia

Available Hours: 08:00 AM - 16:00 PM

CREDIT CARD

Mastercard, Visa, Amex, Apple Pay.

EXPRESS CHECKOUT

Shop Pay, G Pay.

AFTERPAY

Afterpay allows you to buy now and pay over time, interest-free.

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 Kali 60%
Milk jug
Scales
Steam wand
Spoon
Whisk
Cup or Glass

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.

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 Kali 60%
Milk jug
Scales
Steam wand
Spoon
Whisk
Cup or Glass

Step 1: Weigh 10 g/100 mL

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.

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.