Preparation Suggestions

Specialty drinking chocolate for hospitality

Real drinking chocolate, not just “cacao-powder”!

Rich and velvety European style drinking chocolate from various chocolate makers, handcrafted using ethically sourced cacao beans. By using some of the best cacao in the world, our chocolate makers are able to eliminate the need to use fillers in the chocolate (like added cocoa butter, soy lecithin, or vanilla) which lets the true flavors of the cacao shine through. All our drinking chocolates are made from the whole bean, they are not just “cacao-powder!”

Measurements and Preparation Methods for Baristas

When you foam milk the volume increases. Depending on the type of milk or milk-alternative the volume size of your cup may vary.
All chocolates can be made with water, for the ‘ristretto shot’ we strongly suggest to only use water.

Cup / type	Cup size	Milk or milk alternative	Drinking chocolate	Preparation method
'RISTRETTO' SHOT for true chocolate afficionados - this gives an unparralelled drinking chocolate experience	60 ml	30 ml water	30 g	Aerolatte Put the chocolate in a preheated pitcher. Add hot water and mix 5 seconds with aerolatte. Serve in pre-hated espresso cup.
'ESPRESSO' SHOT	60 ml	60 ml	17,5 g	1 serving: aerolatte Put the chocolate in a preheated pitcher. Add the liquid and mix 5 seconds with aerolatte. Serve in pre-heated espresso cup. 2+ servings: steamer Pour the milk (or alternative) in a pitcher. Add the chocolate and steam until hot and dissolved. Serve in pre-heated espresso cups.
CAPPUCCINO	150 ml	85 ml	20 g	Steamer Pour the milk (or alternative) in a pitcher. Add the chocolate and steam until hot and dissolved. Serve in a pre-heated cappuccino cup. Milk frother Pour the milk (or alternative) in the frother. Switch it on and then add the chocolate. When finished the chocolate will be completely dissolved. Serve in a pre-heated cappuccino cup. Latte art Put the chocolate in a preheated cappuccino cup. Add some hot water and stir until the chocolate is dissolved (like a liquid ganache). Finish using frothed hot milk in a pitcher from the steamer for latte art.
MUG	200 ml	120 ml	25 - 30 g	Steamer Pour the milk (or alternative) in a pitcher. Add the chocolate and steam until hot and dissolved. Serve in a pre-heated cup. Milk frother Pour the milk (or alternative) in the frother. Switch it on and then add the chocolate. When finished the chocolate will be completely dissolved. Serve in a pre-heated cup.
General guideline: As a rule of thumb take 4 parts of milk (or alternative) to 1 part chocolate.
You can prepare a hot chocolate drink that fits your personal preference by varying the amount of chocolate.