Features:-

• No preservatives, no GMO's
• Does not contain powdered milk
• Vegetarian
• Shelf stable for easy storage
• Makes approximately 72 12oz servings (can vary depending on how much powder you use)
• Costs around 17p per 12oz serving

The Aztecs caled it the food of the gods, and valued it so highly it was soley reserved as a sacred drink for religeous ceremonies and members of royalty. Even to this day, millions of us still praise the gods for the discovery of Chocolate.

Who could have imagined that such a small bean would make such a big impact, and it still continues to surpise and delight!

The most recent and saught after discovery is Zuma, the ultimate hot chocolate pleasure. Zuma is inspired by the great Aztec ruler and original chocoholic. Montezuma, who loved drinking chocolate so much he drank up to 50 goblets a day. We can only imagine how much he'd have loved Zuma chocolate - so luxuriously smooth and creamy, you'll definately want to drink it again and again and again.

Hot Chocolate - 1 scoop ( around 30ml) of hot chocolate powder mixed with 12floz of hot milk. For the perfect hot chocolate, first mix on one scoop of Zuma with 1floz of boiling water to make a smooth paste. This releases the maximum taste and aroma from the Cocoa, resulting in a smoother and more satifying drink. Then add milk, steamed to around 150 degrees farenheight, 65 degrees celcius, ensuring the milk and cocoa paste mix throughly. Finally top with a sprinkling of Zuma.

Zuma Mocha - 1 scoop Zuma original, 1floz espresso hot, 11oz Steamed Milk

Zuma Iced Blended Chocolate - In a blender mix 2 scoops Zuma Original with half a cup of ice, 8oz cold milk and blend thoroughly until smooth.

Hot chocolate powder which is at it's best when it is steamed on the steam arm of an Espresso Coffee Machine with milk, the steam helps the chocolate thicken producing a rich, thick, luxurious hot chocolate. You can of course use this powder mix with a chocolate machine like the bain marie hot chocolate machine, where you mix the powder with milk in the machine and allow the machine to heat the milk and stir the chocolate to keep it fluid and tempered.

If you want to make your hot chocolate extra special, why not add whipped cream to the top. The best method is by using an ISI whipped cream dispensor which turns fresh liquid whipping into three times the volume of whipped fresh cream. Because you clean and re-use the dispensor it is a very cheap method of producing whipped cream that tastes great and is made with fresh cream.