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Drinking Chocolate 60%

$2.00

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.

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Watch Steps

Watch and follow along with our step by step footage for a curated experiences.

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Step 1: Weigh

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Step 2: Whisk

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Step 3: Heat & Texture

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Step 4: Serve

Watch Steps

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Step 1: Weigh

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Step 2: Whisk

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Step 3: Heat & Texture

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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.

notes and tips

    • Pour into glass or cup. Garnish with Kali couverture sprinkles & serve