DRINKING CHOCOLATE
- Milk / vegetable drink - 75 grams
- ground chocolate - 25 grams
We weigh the two ingredients together in a pitcher and heat it in the spear.
In this drink, we have decided to add more air to create a frothy and fuller-bodied texture.
Chocolate shot
- Boiling water - 35 grams
- ground chocolate - 25 grams
We weigh the boiling water in a pitcher, add the ground chocolate, which we can weigh or use a measuring spoon, then stir and put the steam lance. In this step we must be careful not to open the lance too much so that it does not splash, a few seconds will be enough, until we see the mixture completely homogeneous.
We usually stir a little again in case there are any pieces of chocolate stuck to the base of the jar and then we can serve it.
Chocolate latte
Following the steps of the basic recipe, it would be as easy as putting the shot in a cup, taking into account that depending on the size of the cup, the drink will be more or less intense.
We use a 230ml cup for this drink.
At this point we add the creamy milk, latteing, as if it were an espresso and that's it.
Cold milk chocolate
- Ice
- Milk/vegetable drink - 150 grams
- Base recipe for the chocolate of your choice
We use a clear glass for this drink to show the contrast between the two ingredients.
Put the ice in the glass, weigh the milk and add the base recipe/chocolate shot on top.
Extra information
The quantities given would be for one drink, in the case of wanting to make more than one it would be as easy as doubling or tripling the recipe and using a larger pitcher to make the mixture more easily.
This is our recipe but you can always adjust the amount of water, chocolate and milk to your taste.
Chocolates with a higher percentage of cacao, such as Tanzania 84% will be thicker than those containing a lower percentage such as Ecuador 55% (later we can dedicate another post to the different densities that our chocolates have according to their percentage).
What we have to be clear about when we start making drinks with our bean-to-bar chocolates is that we do not add thickeners or emulsifiers. The final texture will depend on the chocolate we choose to make it.
In all these recipes, milk can be substituted for any vegetable beverage.
Leave us your comments
We have created this recipe to help you improve your experience enjoying our beans, but remember that coffee is not an exact science, so we invite you to experiment with your own and, if you feel like it, leave us your comments.
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