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| Velvet-smooth results. Unrivalled chocolate crema.
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View online
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The force behind the Velvetiser's velvet-smooth results. Generated by InnerPod ridges and a custom-designed whisk, the vortex-effect melds real chocolate and milk in a unique folding motion for velvet-smooth texture and unrivalled chocolate crema.
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STEP 1
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The whisk spins to
create a vortex, while its
petals cut through the
liquid to form ultra fine
passages of air.
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STEP 2
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Shaped to act as a barrier to flow, InnerPod ridges condense these air passages, aid the melding process of chocolate and milk and stabilise the vortex driven by the whisk.
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Step 3
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Gradually, the whisk slows to prevent turbulence at the end, delivering velvet-smooth results and unrivalled chocolate crema. Hot or cold drinking chocolate, exactly as it should be.
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DOWNLOAD THE HOTEL CHOCOLAT APP
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help@hotelchocolat.com
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03444 932323
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Mon to Fri 8:30-19:00, Sat 8:30-17:00
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