Relating to fresh supplies of Kali hot chocolate being made available shortly on Ozgreens, Nathan Wakeford – the man behind Kali – give his recipe for using Kali to make great hot chocolate using the steam wand of an espresso machine:
Creating Great Hot Chocolate
Creating a great hot chocolate requires the appropriate amount of cocoa and properly textured milk. Combine 10g Kali for every 100mls of milk. Use Fresh Full Cream (or Soy) Milk. Optional: garnish with Kali Criollo Couverture.
MILK FOAMING PROCEDURE
- Start with the appropriate amount of fresh milk in a stainless steel jug for the number of cups required.
- Add a heaped teaspoon of Kali premium drinking chocolate to the jug for each cup being prepared.
- Place the tip of the steam nozzle to the side of the jug, then open the steam valve fully to create a whirlpool effect without breaking the surface of the milk.
- Lower the jug slowly to introduce air appropriate to the foam required. Air should only be added to the milk in the first few seconds of steaming when the milk is cold and avoid introducing large quantities of air at a time.
- Maintain the whirlpool with out introducing air to eliminate any large bubbles in the milk. This should give the milk a meringue consistency, dense with micro bubbles.
- Keep your hand on the base of the jug at all times to guage the milk temperature. The ideal milk temperature is 64 degrees, reached when the jug’s base becomes uncomfortable to touch with the palm of your hand for more than one second.
- Always turn off the steamer before removing the jug and utilise the milk immediately. The jug should be swirled briefly in a circular motion to assist in glossing the milk.
