CC_June10_p46-49.qxd:Layout 1
24/5/10
13:05
Page 47
DRINKING CHOCOLATE National Chocolate Week and this was very successful so we will be looking to widen choice in due course,” adds Robin Chappell. “We always serve Ciocchino in the specially branded ‘shot’ cups and our customers tell us that they like the size of the serving. “We use Guayaquil dark chocolate at 64% cocoa solids to make Ciocchino because it is a high quality chocolate and gives an excellent taste. We are a chocolate shop based on a shopping street en route to the centre of town and our clientele includes students, tourists and people working in Cambridge. We receive excellent service and support from Keylink. At first, we used to run out of supplies regularly due to high levels of demand, but Keylink was always quick to replace what was needed. Sales of Ciocchino are now booming and we are very excited about prospects for this summer.” High grade product Ciocchino is made using very high grade real dark chocolate from Cacao Barry (either Mi-Amère – balanced and light dark chocolate with 58% cocoa solids, or Guayaquil – a stronger dark chocolate with 64% cocoa solids offering hints of pepper, aniseed, liquorice and Arabic coffee), and Millac Gold a low-fat, lowlactose, dairy whipping cream alternative with no added sugar. It uses whole chocolate rather than powder and the ingredients are blended together in a custom designed Ciocchino dispenser to produce a rich, silky smooth, decadent chocolate experience. This sleek, easy to clean dispenser has a footprint of just 20cm diameter and can hold up to 40 x 70 ml servings at the desired temperature all day. Keylink’s Ciocchino Starter Kit includes a free on-loan dispenser, chocolate, cream and cups (in a range of four exclusive designs) with POS support (specially designed table-top cards, posters and POS displays). There is no contract, no investment and no risk, and the company says that it will deliver next day for orders over £75.00 (excluding VAT) if they are placed before noon (orders under £75.00 incur an order charge of £4.00). After the initial launch of the concept in the UK, Keylink have since decided to reduce the cost per serving by withdrawing the cigarette-style ‘russe’ (a rolled wafer biscuit), and so the cost per serving is now 31p (using Mi-Amère chocolate). No compromises have been made in the quality of the product, however, point out Keylink, and it remains a premium, indulgent liquid chocolate.
www.cafeculturemagazine.co.uk
PROFITABILITY - CHOCOLAT CHOCOLAT Average net cost per serving
Average cost to customer Incl VAT
Average profit per serving, excl VAT
Average number of servings per week
Average profit per week
Annual average profit
32p
£1.30
79p
350
£276.5
£14,378
Menu ideas Classic Ciocchino The original Ciocchino with the pure taste of the finest dark chocolate. Select from Mi-Amère) (58% cocoa solids) or Guayaquil (64% cocoa solids). Hazelnut Ciocchino A nutty, crunchy Ciocchino made by stirring in a tablespoon of caramelised, nibbed hazelnuts. Peppermint Ciocchino Add a couple of drops of peppermint essential oil to Ciocchino for a delicious mint chocolate delight. Ciocchino Mocha Use two parts Ciocchino to one part espresso or coffee for an intense, high quality flavour. Ciocchino Mini-Float Combine warm Ciocchino with a scoop of cold vanilla ice cream to make a wonderful ‘mini-treat’ for any time of the year. Spiced Ciocchino Add a pinch of cinnamon, nutmeg or chilli to Ciocchino for a taste of how the Aztecs first sipped chocolate! Strawberry Ciocchino Offer strawberries alongside a shot of Ciocchino for dipping into the luxurious rich dark chocolate. Cognac Ciocchino Add one tablespoon of Cognac to a serving of Ciocchino for a smooth and
refined after dinner drink Ciocchino Martini Blend Ciocchino with one tablespoon each of vanilla vodka and Malibu. This unique cocktail can be served warm or chilled. Ciocchino Cointreau® The distinctive, bitter sweet orange taste of Cointreau is perfectly complimented by the dark chocolate. Add one tablespoon to a serving of Ciocchino. Caramel or Spiced Caramel Ciocchino Chocolate and caramel is a classic combination that is always popular. Rediscover how the Aztecs first sipped chocolate by adding mixed spices for an extra twist to the taste profile. Fruity Ciocchino Ciocchino made from pure dark chocolate – Mi-Amère (58% cocoa solids) or Guayquil (64% cocoa solids) – blended with an equal quantity of strawberry or orange flavoured white chocolate. Strawberry or orange Ciocchino mini-float Combine warm Strawberry or Orange Ciocchino with a small scoop of vanilla ice cream for an indulgent mini treat throughout the year.
Tall Ciocchino Ciocchino is the perfect base for all chocolate drink offerings. Starting with real dark chocolate instead of powder will guarantee the highest quality throughout your chocolate menu.
Traditional hot chocolate A traditional, milkier hot chocolate but made using Ciocchino as the base. The quality of the real dark chocolate in Ciocchino lifts this above any conventional powderbased hot chocolate. Iced Ciocchino A delicious, tall chocolate treat – make by adding chilled milk to Ciocchino and then pour over ice cubes and vanilla syrup
Desserts Chilled dark chocolate ganache dessert Any Ciocchino left over at the end of the day can be chilled in a ramekin over night, then decorated and served as an indulgent, luxury dark chocolate dessert. Chilled strawberry and dark chocolate ganache dessert Chill in a ramekin overnight for a dessert that’s ready to be served the next day. Chilled orange and dark chocolate ganache dessert Chocolate and orange is a popular combination (chill the Orange Ciocchino in a ramekin overnight and serve). Chilled caramel and dark chocolate ganache dessert Simply chill the caramel ciocchino overnight and serve for a hassle-free dessert.
JUNE 2010 CAFÉ CULTURE 47