54% Dark + spiced mocha
Try Knoopology with our 54% dark - a mellow, smooth chocolate with a good balance of sweetness, and a lingering finish.
Our Halloween favourite, the spiced mocha – with dark chocolate, a double espresso and chilli, cinnamon and nutmeg (for grown ups).
Hot chocolate
Before we start you will need: 54% dark chocolate flakes, your choice of milk (cows, oat, almond, soya or coconut), some chilli, nutmeg, cinnamon and coffee - 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 54% dark chocolate flakes.
When the hot chocolate maker is finished or the flakes are dissolved on the hob, add a smidgen of chilli, ¼ tsp of cinnamon and 1/8 nutmeg.
Pull a single or double shot of espresso, add to your spiced hot chocolate, stir well and serve.
In the Shaker
Warm 200ml of your preferred milk in the Shaker (lid off) in the microwave.
Add around 8 teaspoons of 54% dark chocolate flakes, and a smidgen of chilli, ¼ tsp of cinnamon and 1/8 nutmeg.
Pull a single or double shot of espresso, add to your spiced hot chocolate.
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.
Iced mocha - in the Chocolate Shaker
Before we start you will need: 54% dark chocolate flakes, your choice of milk (cows, oat, almond, soya or coconut), some chilli, cinnamon, nutmeg, coffee 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 54% dark 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 a smidgen of chilli, ¼ tsp of cinnamon and 1/8 nutmeg.
Pull a single or double shot of espresso, add to your spiced hot chocolate.
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.
Add a couple of ice cubes to it.
Give it another quick shake - and you have an ice-cold spiced mocha.
