Notes from our Chocolate Maker

In my opinion, nothing pairs with chocolate like coffee…and the other way around, which is partly why we started making chocolate back in 2017. Chocolate-making is a time-consuming process–takes 5 days to make a batch–but (like anything) when made from scratch with attention to not just quality process, but quality raw products, the flavor is unlike anything you’ve had from the grocery store. Taste it, and you’ll see!

For a classic hot chocolate:

1. In small saucepan, heat 8oz (1 cup) milk to steaming (not boiling)

2. Lower heat, whisk in 2 TBS chocolate until incorporated

For a sweeter, richer cup:

1. Use 4oz (½ cup) milk to steaming (not boiling)

2. Lower heat, whisk in ¼ cup chocolate until incorporated

For a “home” mocha:

1. In small saucepan, heat 4oz (½ cup) milk to steaming (not boiling)

2. Whisk 2 TBS chocolate into 4oz (½ cup) coffee

3. Pour milk into coffee/chocolate

For a “coffee shop” mocha:

1. Whisk 2 TBS chocolate in 2oz espresso

2. Steam 6oz (¾ cup) milk

3. Whisk TBS steamed milk with espresso/chocolate

4. Pour in remaining steamed milk