The beans in this recipe have been responsibly sourced from cocoa farms in Peru and stone ground by us in our chocolate kitchen for twelve hours. They are then conched for a further twelve to help release the beautiful flavours and aromas that are unique to this variety of cocoa bean. Once set into bars, we carefully flake them down, ready to be swirled into hot milk.
To prepare, whisk 35g (3 to 4 dessert spoons) of our drinking chocolate together with milk in a milk frother or hot chocolate maker. Or alternatively, heat 220ml of milk on the stove or in the microwave, then whisk in 35g of our drinking chocolate until melted.
