Drinking Chocolate 47%

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Drinking Chocolate 47%

$29.50

A rich natural blend of fine West African cocoa and Columbian panela. Meticulously crafted in Melbourne, this silk & smooth hybrid streams from characters of caramel and cacao.

Bittersweet, Body, Complex

Sugar, Cocoa Powder (47%)

Gluten Free, Dairy Free, Vegan

Size

Quantity

Ingredients

Cocoa

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.

Couverture

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.

Panela

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 Steps

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

Watch Steps

Step 1: Weigh

Step 2: Whisk

Step 3: Heat & Texture

Step 4: Serve

Infusion Guide with Notes

notes and tips

- Milk jug
- Kali drinking chocolate
- 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

- Steam until your drinking chocolate 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.