One scored piece, hot milk, and a whisk. That's the whole method: no machine, no barista, no sugar to hide behind. It melts instead of seizing because the whole bean is still in there.
One 20g piece
~200ml hot milk
Whisk until glossy
Makes one cup
1
Snap
One scored piece, about 20g. The lines on the bar do the measuring for you.
Ten pieces to a 200g bar, so a bar is about ten cups.
2
Melt
Drop it into roughly 200ml of hot milk. Hot, not boiling.
Water works too: leaner, more savoury.
3
Whisk
Whisk until the cup turns glossy and smooth, with no grit left on the tongue.
A small hand whisk or a milk frother both do it.
4
Drink
Straight, or with a little honey while you get used to 100% cacao.
Nutty, earthy, and surprisingly soft.
Shave or snap: both melt. The finer it starts, the faster it goes.
Things worth knowing
Milk or water
Milk gives you the thick, creamy cup most people want. Water keeps it leaner and more savoury; the cacao has nowhere to hide.
Hot, not boiling
Boiling milk will scald and split the cup. Take it off the heat before it moves.
Sweeten if you like
It's 100% cacao, so it isn't sweet. A little honey is a fair way to meet it while you get used to it.
Iced
Melt it first, then cool it and shake it hard over ice.
The grit test
Whisk until it turns glossy. If it looks matte, it isn't there yet.
