☕ Applies to: Cocohut · Cocolailai · Flame Tree · Fiji Gateway Café
Rich steamed milk with premium chocolate — smooth, comforting, crowd favourite. Follow house standard.
Espresso
None
Chocolate
Per house standard
Milk
250–260 ml steamed
Yield
300 ml total
Dairy temp
65–70°C
Alt milk temp
55–60°C
☕ Steam wand — follow milk texturing standard
Ingredients
Build (per house standard)
Chocolate powder or sauce (per house standard)Per house spec
Milk, steamed250–260 ml
Method
- 1Refer to Raffe Hotels house standard for chocolate product and ratio.
- 2Add chocolate to cup per house spec.
- 3Purge steam wand. Steam milk to 65–70°C (dairy) or 55–60°C (alt).
- 4Pour steamed milk over chocolate. Stir well — fully combine.
- 5Cocoa dust or mini marshmallows on request.
Quality Check
- Chocolate fully dissolved — no lumps or gritty texture
- Rich, balanced flavour — not watery, not overly sweet
- Follow house spec — do not substitute product without approval
- Alt milk at correct temperature — do not scorch
Global Standards
Steam wand: purge before and after every use
Dairy milk: 65–70°C
Alt milk (soy/almond/coconut): 55–60°C
Extraction target: 25–30 sec for a double shot
Equipment
Steam wand · Milk jug · Thermometer · 12 oz cup · Stirring spoon · Cocoa shaker · Verify: chocolate product
Allergens & Dietary
DairyMay contain SoyMay contain Tree Nuts — verify supplier
Vegan optionGF — verify chocolate product
Always check chocolate supplier allergen declaration.
Code
COF-008
Version
1.0
Owner
Don Christie
Last updated
May 2026
Status
Approved
Training ref
Yee's Coffee
Next review
Nov 2026
Source
ExeChef Coffee Standards
Certified staff
Not required
Replaces
—