MAKING A HOT CHOCOLATE
Kali premium drinking chocolate should be prepared with the steam wand inside the milk jug for flavour balance and to achieve the full rich and buttery mouth feel.
Use 10g of Kali Premium Dark Chocolate per 100ml of dairy milk, soy or nut milk.
Always place the milk into your jug before adding Kali dark chocolate powder, and we recommended stirring in the chocolate powder a little before steaming. Heat to 65 degrees Celsius and garnish with Kali Dark Couverture Sprinkles.
Tip: After preparation, be sure to purge the steam wand of your coffee machine and wipe with a damp cloth.
MAKING A COLD CHOCOLATE
Kali Premium Dark Drinking Chocolate can also be made into a delicious iced chocolate. Simply dissolve 10g of Kali Premium Dark Chocolate per 100ml of beverage being made, using a splash of hot water.
Top with ice and cold dairy, soy or nut milk.
Garnish with Kali Dark Couverture Sprinkles.