The Ritual

Dark Chocolate

Dark chocolate, a theobromine bitterness, a long velvet finish.

coffee · Serves 1

Stir one Dark Chocolate stix into a double espresso until glossy. Add steamed milk and pour to a smooth finish.

Garnish Grated dark chocolate over the foam.

Tip The espresso-cocoa layering rivals a third-wave café mocha.

cocktail · Serves 1

Stir one stix with 50ml bourbon and a dash of bitters over a large clear ice cube until integrated.

Garnish An orange twist, expressed over the glass.

Tip Bourbon's vanilla and oak meet the Dutch cocoa's velvet — bar-menu quality.

coffee · Serves 1

Dissolve one stix in a shot of espresso. Build over ice and tonic, floating the espresso mix on top.

Garnish A strip of orange peel.

Tip Tonic's quinine runs parallel to the cocoa's bitterness — layered, not clashing.

coffee · Serves 1

Steam whole milk until velvety and stir one stix through until fully dissolved.

Garnish A pinch of sea salt or chilli for depth.

Tip Add one Roasted Hazelnut stix for a praline hot chocolate.