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Our full range of chocolate flakes, makers and extras

From 28% white up 100% extra dark, find your perfect %.

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Our full range of chocolate flakes, makers and extras

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Experiment with Knoopology at home

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From our beginnings in Rye, to where we are today

The art of crafting your perfect chocolate drink

60 sweet + savoury recipes

Experiment with Knoopology at home

Knoopology #2

28% White + nutmeg + ginger

Knoopology #2

28% White + nutmeg + ginger

28% White + nutmeg + ginger

Try Knoopology with our 28% white - a classic, creamy white chocolate – sweet, smooth and indulgent with natural vanilla overtones.

A hug in a mug. The subtle spice of ginger and nutmeg is balanced with the sweetness of a white chocolate. 

Hot
Cold

Hot chocolate 

Before we start you will need: 28% white chocolate flakes, your choice of milk (cows, oat, almond, soya or coconut), nutmeg and ginger - and a saucepan, hot chocolate maker or chocolate shaker. 

On the hob or in the hot chocolate maker

Heat 200ml of your preferred milk on the hob, taking care not to boil it as this destroys nutrients and affects the taste. Or if you are using the hot chocolate maker then add your preferred milk to it – we recommend 200ml for one cup. 

Add around 8 teaspoons of 28% white chocolate flakes.

When the hot chocolate maker is finished or the flakes are dissolved on the hob, add 1/8 tsp of nutmeg and ½ tsp of ginger. 

Stir well until fully dissolved.

In the Shaker 

Warm 200ml of your preferred milk in the Shaker (lid off) in the microwave. 

Add around 8 teaspoons of 28% white chocolate flakes, and 1/8 tsp of nutmeg and ½ tsp of ginger. 

Make sure the lid is pressed in, and then secure fully to the cup. 

Shake for 10 seconds – and you’re ready to enjoy your smooth, frothy hot chocolate.

Cold chocolate milk or milkshake - in the Chocolate Shaker 

Before we start you will need: 28% white chocolate flakes, your choice of milk (cows, oat, almond, soya or coconut), nutmeg, ginger and a chocolate shaker (or you can use a saucepan or hot chocolate maker). 

Start with a small hot chocolate; add milk up to level 2 (about 100ml), then add 5 teaspoons of 28% white chocolate flakes. 

Put the shaker in the microwave (without the lid) for half a minute (or heat up milk on the hob and add it to the flakes).

Add 1/8 tsp of nutmeg and ½ tsp of ginger. 

Make sure the lid is pressed in and then secure fully to the cup. 

Shake for 10 seconds or until all the flakes are dissolved and then top up with cold milk. 

To make an iced chocolate milk, add a couple of ice cubes to it.

To make a milkshake, add ice cream instead of the ice cubes. 

We recommend adding 3 mini scoops or teaspoons of ice cream, as a big scoop will not melt in the already cooled down chocolate. 

Give it another quick shake- and you have an ice-cold chocolate milk or milkshake.