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How to craft
Real hotChocolateHot or iced
Our crafted beads ask a little more of you. A little love, a lot more flavour. That's the point. Make it great.
Cocoa Canopy beads are real chocolate – they melt, not dissolve. Four to five teaspoons and hot milk makes a cup in about three minutes, in a hot chocolate maker, a Velvetiser, a saucepan, or over ice.
You do you: shake, stir, froth, nibble*
*nibbling allowed (it's real chocolate)
Select your method
HOT CHOCOLATE MAKER OR VELVETISER
Our real chocolate beads work beautifully in a Velvetiser, Cocoatiser, most frothers and other hot chocolate makers.
Chocolatier’s Tip Milk first. Let it warm and turn silky, then slowly add the Melting Beads. The chocolate melts gently into the milk, giving you that smooth, velvety finish.
Shaken
Real chocolate. Shaken smooth. Made for drinking cold or hot.
Chocolatier’s Tip: To make an iced or hot Shaken Chocolate, use a heat-resistant bottle and make sure the chocolate is completely smooth before adding your hot or cold milk.
SAUCEPAN
Our real chocolate Melting Beads make beautifully smooth hot chocolate on the hob. Just warm your milk gently, add the beads and whisk until melted. No machine needed.
ICED CHOCOLATE
Same beads. Hot or iced.
Chocolatier’s Tip Make sure the chocolate melts into a smooth, silky shot to avoid graininess.
If your hot chocolate maker has a cold setting, like the All-New Velvetiser, start by making a small hot chocolate with around a third of your usual milk. Once the beads have fully melted, add the remaining milk cold and switch to the cold setting.
Pour over ice and enjoy.
The finest cocoa.Tempting to nibble.
Melt four to five teaspoons of Cocoa Canopy beads with a splash of boiling water until you have a smooth chocolate shot. Pour it over a glass of ice and cold milk, stir, and it is done. You do not need a machine or a separate iced product.
Yes. The beads work in a Velvetiser, a Cocoatiser, most frothers and any other hot chocolate maker, as well as in a saucepan on the hob.
No. A saucepan and a whisk make the same cup. A hot chocolate maker just gives that extra velvet-smooth touch.
Whole milk or oat milk give the fullest, creamiest texture. Any milk works.
Four to five teaspoons per cup, whichever blend you choose.
Rich Dark and Super Dark are vegan friendly.
Both are real chocolate rather than powder. Beads are a rounder, denser shape that melts evenly into milk without clumping, and they are just as good to nibble.
