Introducing samples from his range of single-origin hot chocolates, Paul introduced a background to each of the hot chocolates, their origins as well as an overview of each – tasting, making, serving suggestions, customer service.
Paul moved through his selection of hot chocolates with baristas and coffee shop managers and owners. The Kokoa Collection origins comprise their core offer to suit all tastes from White, Classic, Dark to Extra Dark!
- Starting with their classic 58% Cocoa from Venezeula, Paul moved through the range.
- 70% Cocoa from Ecuador
- 82% Cocoa from Madagascar
- A white hot chocolate with natural vanilla
He invited up baristas to make the hot chocolate with him and resident Saint Caffe barista, Liam, was also helping out and tasting with us.
We were also extremely fortunate to try from Haiti, a new Direct Trade chocolate, 75% which is not yet on sale, but he was keen to gauge our feedback.
Paul also introduced a number of additional extras to make the hot chocolate experience more memorable for the customer. This included exclusive topping suggestions such as these below which add that little extra to the hot chocolate making experience.
Paul also talked through the presentation of the hot chocolates from the specially made jars that the chocolate tablets come in through to his beautifully made presentation boards and glasses for which the hot chocolate can be presented.
What I liked about Paul’s presentation was his focus on how it work in a shop context, not just the look and aesthetic but understanding that the hot chocolate tasting experience should be one that is memorable and the highest in quality for the customer.
Everyone who attended left both impressed with the products and it was a great tasting experience for all the traders present.
If you are interested in knowing more about this event, want to put on a similar event for your products, or are interested in Kokoa Collection products themselves, please get in touch.
With thanks again to Paul at Kokoa Collection, and to Geoff and Liam at Saint Caffe for hosting.