Cocoa Jackson: Batch recipe

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.
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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Cocoa Jackson: Single Recipe

Cocoa Jackson: Single Recipe