3 steps to brew:
1. Chop your cubes finely.
2. Bring 6oz of milk to a boil (almond or cashew milk will do great if you don’t want to use regular milk).
3. Mix them together, stir thoroughly and bring back to boil.
74% Vegan Dark Chocolate with chilli, citrus and raw cacao, spices and herbs aged all together. Sweetened with raw sugar.
For instructions please click on the link: How to make Koko Monk Hot Chocolate at home
Allergens: Possible traces of soy
The marriage of 74% liquid Venezualan dark chocolate and Turkish coffee. The Turkish method is the oldest practice in creating a unique and sophisticated brew. This method reduces the amount of caffeine but increases its effectiveness by a factor of two leaving you clear-headed and focused. Combined with the glory of a rich and pure chocolate, nirvana will be within your reach.
Ingredients: 74% Venezuelan dark chocolate, raw sugar, soy lecithin authentic turkish coffee.
Allergens: soy lecithin.
First Harvest Matcha Tea White Hot Chocolate Built on one of our favourite author/director Akira Kurosawa’s legendary films “Rashomon” this hot chocolate will play with your perception and many memories in your flavour archive. For instruction please click on the link: How to make Koko Monk Hot Chocolate at home.
Ingredients: 35% Venezuelan white chocolate, first harvest matcha, miso mix .
Allergens: although low percentage there are some milk solids in this hot chocolate cube.