Cocoa Jackson: Batch recipe
Perfected for cafes or hot chocolate lovers who want to have Cocoa Jackson on hand when the desire hits.
Time: 5 min
• 1kg of Cocoa Jackson
• 700ml of hot water
• 7g of salt
Add Cocoa Jackson in four parts to the hot water, mixing as you add. Stir in the salt. Leave to cool to room temperature and refrigerate.
This is a concentrated liquid chocolate base and can be added to milk at any desired strength.
• 1kg of Cocoa Jackson
• 700ml of hot water
• 7g of salt
Add Cocoa Jackson in four parts to the hot water, mixing as you add. Stir in the salt. Leave to cool to room temperature and refrigerate.
This is a concentrated liquid chocolate base and can be added to milk at any desired strength.
Best for up to three weeks in the fridge.
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As a guide, this is what we recommend for syrup use based on beverage size.
Medium Hot Chocolate (224ml / 8oz)
• 50ml of concentrate syrup
• 160ml of milk
Large Hot Chocolate (336ml / 12oz)
• 70ml of concentrate syrup
• 240ml of milk
Medium Mocha (224ml / 8oz)
• 20ml of concentrate syrup
• 30g espresso shot
• 160ml of milk
Large Mocha (336ml / 12oz)
• 30ml of concentrate syrup
• 30g espresso shot
• 240ml of milk
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