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Ice Chocolate


200 mlMilk (almond, soy and oat milk, water)
30 g60 % and 80% Drinking Chocolate
40 gVanilla ice cream
Eventlually 1 Pinch of Salt


  • Heat 200 ml milk (and salt), milk should not boil.
    • A little tip from me: It is best not to exceed the maximum temperature of 65 °C, otherwise valuable flavour aromas are lost.
  • Weigh out 30 g of chocolate into a cup.
  • Pour milk over chocolate and froth or stir well with spoon.
  • Leave to cool and refrigerate for a few hours.
  • Foam again or stir well with a spoon!
  • Add 40 g vanilla ice cream.

Enjoy the ice-cold Chazuta, from me to you.