is published by the Beverage Service Association, Hartfield Place,
40-44 High Street, Northwood, Middlesex HA6 1BN
Tel:01923 848392 Fax:01923 848391 firstname.lastname@example.org
In this issue:
What chocolate is
find out just enough about the
history to allow your staff to
Fairtrade in chocolate?
A supplier’s outspoken
explanation of why he buys only
Flavoured hot chocolate
Monbana’s new variation on the
Chocolate as seen by a family
company supplying the coffee-
The liquid version
Barry Callebaut’s choc-o-late is
supported by helpful recipes.
We are particularly grateful to
several people for the
remarkably high quality of
pictures in this issue - most
notably Monbana (including
the front cover), Barry
Callebaut, and Java Republic.
For details of chocolate
making, we are grateful to
Tony Wadley of Michton
Where does hot chocolate fit into our drinking habits? In the home,
in order of preference it is tea, coffee, chocolate. Out of home it is
coffee, tea, chocolate and out of a machine it is coffee, chocolate,
Either way, chocolate is an alternative hot drink to tea and coffee and
if it is whipped then it increases in popularity - probably because of
the creamy head. It also has the association with being a hot
comforting drink on a cold wet day.
This edition of In The Cup focuses on chocolate as a beverage and
as you will see we need to look more creatively at this drink, both hot
and cold, method of presentation, and a variety of menus.
We all have our preferences : a high cocoa content, creamy, low
calorie, ethically traded, organic, hot or cold, part of a combination
drink - what do your customers prefer?
Have you one standard offering, and if so is it what your customers
want, or it is time to find out how you can offer something that tempts
them to your location fo