Drinking Chocolate 70% Sinderut, Pahang

Seniman Kakao Drinking Chocolate

Origin: Sinberut, Pahang
Note: Almond, Honey, Cranberry

Preparation

We've harnessed a unique shock-cooling technique to make our chocolate melt into your drink more easily.

Steam Wand Method

Start with your cold liquid of choice in the milk jug.
Scoop Seniman chocolate on top.
Steam it in until it's a velvety blend and take it just a little hotter than you'd normally take milk, say 68ºC. Pour into a heated cup and serve!

Kampung-style

Put the chocolate into a cup.
Pour a little hot liquid over the chocolate.
Stir until it's creamy.
Keep adding and stirring until you've used up all of the liquid.

Top tip: pour a little boiled water into your cup, swirl it around and throw it out to preheat your cup.

Ratio

The best ratio depends on you! Some like it thick and some like it thin, who am I to judge? Here's what I recommend as a starting point:

Water

25 g chocolate : 70 mL water.

Milk

25 g chocolate : 160 mL milk

Enjoy your unique Seniman chocolate experience!

Ingredients

Cacao beans (70%), refined cane sugar (30%)