Chocolate Syrup

Rich, silky, and unapologetically chocolatey. Kaffbeans Chocolate Syrup turns mochas, hot chocolate, and frappes into café-style treats—no melting bars, no mess.

How to use

• Classic Mocha: 15–30 ml + espresso + milk
• Iced Mocha: same ratios over ice; stir for a layered swirl
• Hot Chocolate: 30 ml + hot milk/water; top with cream
• Chocolate Cold Foam: 15 ml into whipped milk/cream; crown your cold brew
• Dessert Drizzle: over pancakes, brownies, waffles or ice cream
  

Details

• Net content: 250 ml (bottle)
• Format: Ready-to-use liquid syrup
• Storage: Keep capped in a cool, dry place, use within 3 months after opening for best flavor.
  
  

Pro tip

Bold cocoa up front, gentle caramel mid-palate, and a smooth vanilla cream finish. Designed to be decadent—not heavy.