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, Dairy Free, Vegan
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.
Learn how to make Drinking Chocolate 60% to perfection.
Watch our guided video which provides suggestions & best practice or alternatively, read our detailed step by step.
Based upon your desired brew size, select a jug and weigh 1 ½ tbsp (20g) per 8 fl oz of Drinking Chocolate 60% powder.
Ensure your chosen milk is chilled & fresh before pouring into a saucepan. Whisk your powder into the cold milk.
Gently heat the milk along with the chocolate powder on your stovetop, stirring occasionally to 149°F. If you don’t have a thermometer, the small bubbles will typically indicate a temperature between 65-70 degrees. Please do not bring it to a boil.
Pour into a cup or glass, with optional Couverture garnish.
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.