Page 23 - APPD - Something's_Brewing_Jan_Feb23

www.beveragestandardsassociation.co.uk
Vol.28 | January/February. 2023

Hot Chocolate Time

How do I produce hot chocolate?

We will stay with premium and quality at this stage.

Portion Tablets

What works well is it’s easy to offer a range of origins and percentages to customers; by doing that it gains their
interest and engagement and helps people try something new. Value is added as easy to identify as real chocolate
and charge a premium. As well, it is easy to portion and by using melted chocolate it allows the full flavours to mix
in with the milk.

Chocolate flakes
Again, it’s easy to offer in a range of origins and percentages. Particularly good for mochas as can mix in espresso
and as a garnish on top.

Powder
Main advantage is that powder is simple to use, and all staff are familiar with it. Some baristas make a pre-mix with
water in a squeezy bottle that speeds up service. This product can be available as a single or blended option.
Powder is not as smooth texture as melted chocolate for finished beverage but still has good flavour.

You can also broaden the drink by offering flavoured syrups, marshmallows, chocolate flakes and many other
products to enhance the luxury style of hot chocolate.

Paul Eagles from Kokoa Collection – launched in 2011 – agrees that consumers are
looking for the authentic hot chocolate experience when visiting coffee shops. He says,
“My own passion growing up was always hot chocolate and as there was little
development happening there and I started hatching plans to start out on my own”.

Paul continued, “A few factors were paramount. Firstly, it was important from the
outset that the hot chocolate was single origin to reflect the distinct flavours of
the cocoa varieties in the world’s best cocoa growing regions. Secondly to use
tablets of real chocolate as that gives a much better taste sensation. Then to

offer a range of cocoa percentages so everyone can enjoy the sweetness level
they prefer; and finally, to present the collection attractively to the customer”.
Launching at the London Coffee Festival the hot chocolate was an immediate hit,
securing listings at coffee shops and venues around the UK and so Kokoa
Collection was born.

Thank you to Anya Marco and Paul Eagles for their valued and
professional contribution to this article.