SOP 5.7: Hot Chocolate
Hot Drink Preparation
System: Beverage Preparation
1. Purpose
This SOP defines the standard procedure for preparing high-quality hot chocolate at Little Coffee Bean Co, ensuring consistency, quality, and customer satisfaction across all locations.
2. Scope
Applies to all baristas and staff preparing hot chocolate at mobile Tuk Tuk units and fixed shop locations.
3. Equipment Required
- Frachino espresso machine (steam wand)
- Milk steaming pitcher
- Thermometer
- Scales or measuring spoons
- Cups and takeaway containers
- Premium hot chocolate powder or sauce
- Whipped cream (optional)
- Marshmallows (optional)
- Chocolate shavings or cocoa powder (optional)
4. Hot Chocolate Base Preparation
4.1 Add 2-3 tablespoons (20-30g) premium hot chocolate powder to cup.
4.2 Alternatively, add 30-40ml premium chocolate sauce if using liquid base.
4.3 Add small amount of hot water (approximately 30ml) to create smooth paste.
4.4 Stir thoroughly until chocolate is fully dissolved with no lumps.
5. Milk Steaming & Preparation
5.1 Use fresh, cold milk from refrigerator (below 5°C).
5.2 Fill pitcher to appropriate level for cup size (8oz or 12oz).
5.3 Purge steam wand before use.
5.4 Position steam wand just below milk surface at an angle.
5.5 Create light microfoam by introducing minimal air, focusing on heating.
5.6 Heat milk to 65-70°C (slightly hotter than coffee drinks).
5.7 Tap pitcher on counter and swirl to create smooth texture.
5.8 Clean and purge steam wand immediately after use.
6. Drink Assembly
6.1 Pour steamed milk into chocolate paste while stirring to combine.
6.2 Fill cup to appropriate level, leaving room for toppings if requested.
6.3 Top with light layer of foam (approximately 5mm).
6.4 Add whipped cream if requested.
6.5 Add marshmallows if requested.
6.6 Dust with cocoa powder or add chocolate shavings for presentation.
6.7 Serve immediately at optimal temperature (65-75°C).
7. Quality Standards
7.1 Hot chocolate should be rich, smooth, and creamy with no lumps.
7.2 Chocolate flavour should be prominent and well-balanced.
7.3 Temperature should be hot but not scalding.
7.4 Presentation should be clean and appealing.
7.5 Toppings should be applied neatly if requested.
8. Customization
8.1 Accommodate requests for extra chocolate or lighter/stronger flavour.
8.2 Offer oat, almond, soy, or coconut milk for dietary requirements.
8.3 Offer dairy-free whipped cream alternative if available.
8.4 Adjust sweetness level to customer preference.
8.5 Confirm allergen requirements (chocolate may contain milk, soy, or nuts).
9. Health & Safety
9.1 Handle hot equipment and liquids with care.
9.2 Maintain clean work area to prevent slips and spills.
9.3 Follow machine manufacturer safety guidelines.
9.4 Check chocolate powder/sauce expiry dates and storage conditions.
9.5 Store chocolate products in cool, dry place away from direct sunlight.
10. References
- UK Food Standards Agency: Food Hygiene Guidelines
- Health and Safety Executive: Workplace Safety
- Specialty Coffee Association: Brewing Standards
Version: V2
Effective Date: October 2025
Review Date: April 2026
Approved by: Dan, Director