The Art of Making Cocoa

Brewing with Intention

Crafting an exceptional cup of hot cocoa requires balance rather than boiling heat.

• Gentle Warming: Heat your milk or water to around 75°C to 80°C to protect fragile aromatics.
• Vigorous Emulsification: Whisk steadily to disperse the natural cacao fats into a silky texture.
• Nuanced Pairing: A touch of sorghum sugar unlocks warm roasted and malty accents.