Drinking Chocolate
- Milk / Plant-based – 75g
- Ground chocolate – 25g
We weigh the two ingredients together in a milk pitcher and heat it with the steam wand.
For this recipe, we purposely add more air to create a foamy texture and more body.
Chocolate Shot
- Boiling water – 35g
- Ground chocolate – 25g
We weigh the boiling water in a small milk pitcher, add the ground chocolate, which we can weigh or use a measuring spoon, then stir and insert the steam wand. In this step be careful not to open the steam wand too much to avoid spilling. A few seconds will be enough, until we see the mixture completely homogeneous.
We usually stir a little again in case there are some small pieces of chocolate stuck to the base of the pitcher and then we can serve it.
Chocolate Latte
We following the steps of the basic recipe and then it’ll be as easy as putting the shot in a coffee cup. Bear in mind that the cup size will affect the final intensity of the drink.
We use a 230ml cup for this drink
At this point we add the steamed milk (using your best latte art skills), just as if it were an espresso and that’s it.
Cold Chocolate with Milk
- Ice
- Milk / Plant-based – 150g
- Base recipe using your preferred chocolate
We use a clear glass for this drink to show the contrast between the two ingredients clearly.
We put the ice in the glass, weigh the milk and carefully pour the shot of chocolate on top.
Extra Information
The quantities that we use are for a single drink. If you need to prepare various drinks at once, you can use the same ratios and double or triple up the ingredients. Remember you’ll need a larger milk pitcher.
This is our recipe but you can always adjust the amount of water, chocolate and milk to your liking.
Chocolates with a higher percentage of cacao, such as 84% Tanzania will result in a thicker beverage than those that contain a lower percentage such as 55% Ecuador (we will dedicate another post to the different densities that our chocolates present depending on their cacao and fat content)
We do not add thickeners or emulsifiers to our ground chocolate. It’s simply pure chocolate, untempered and ground to a coarse powder. The final texture will depend on the amount and type of chocolate (cacao content, origin, variety, etc) we choose to make it.
In any of these recipes, cow milk can be replaced by any plant-based milk.
Leave us your comments
We’ve 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 yourself and, if you feel like, let us know your feedback.
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