The lab rats slaved long and hard tasting dozens of recipes to get to the final Sensory Lab Drinking Chocolate recipe. The final result was tasted blind and consists of the following;
38% Cocoa - that has a high quantity of cocoa fat 22% delivering a richer and rounder mouthfeel. The rest is a blend of raw and refined sugar in a delicate balance for subtle sweetness in just the right amount.
The best way to prepare is to simply add two heaped teaspoons of chocolate powder to 180ml of cold milk, then stretch using the steam wand on your coffee machine.
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