MintHot chocolate premix, 1 kg box of 20 sachets
Cool Herbal and Dark Chocolate
Built on fresh mint leaf rather than mint extract, layered over a dark cocoa base. The crisp, herbal top note fades cleanly instead of lingering artificially, a small-batch variant made in short production runs to keep the mint character bright.
1kg Box · 20 x 50g Pouches
1kg Box · 20 x 50g Pouches
Limited monthly batch run
Festive/holiday menu, after-dinner service
Slight boil in milk, up to 2 min · 1 pouch per cup
9 months, sealed
Herbal, Not Candy-Cane
Extract-based mint hot chocolates read as candy rather than dessert. We use a fresh-leaf mint infusion instead, which fades cleaner and does not fight the cocoa the way synthetic mint does, but it also means shorter shelf life and smaller batches. Treat it as a seasonal specialty, not a year-round stock item.
Using Mint in a café
Mint is made with fresh mint leaf, not mint extract, over dark cocoa. The herbal top note is crisp and fades cleanly, so it tastes like a dessert rather than a sweet. It is made in short runs, a seasonal specialty.
- Pack
- 1 kg box, 20 sachets of 50 g, ₹850
- Cups per box
- 20
- Cost per cup
- ₹42.50 for the sachet plus about ₹7 for 175 ml milk, about ₹50 (our calculation)
- Best for
- Festive menus, after-dinner service
- Method
- 150 to 200 ml whole milk, slight boil, whisk in the sachet
- Production
- Limited monthly batches
- Shelf life
- 9 months, sealed
- Bulk
- Minimum 12 kg (12 boxes), small-batch pricing, monthly allocations
How to order
Order boxes on this page with prepaid checkout. The wholesale minimum is 12 kg (12 boxes): use the B2B page or WhatsApp +91 99969 89279 for better rates and monthly supply. Orders ship from Rohtak, Haryana, and usually reach metro cities in 3 to 5 business days.
Questions cafés ask
How do I make it?
Heat 150 to 200 ml of whole milk to a slight boil. Take it off the heat, empty one 50 g sachet into it and whisk until no chocolate flecks are left. Return it to low heat for 10 to 15 seconds if you want it thicker.
Is it mint extract?
No. It uses a fresh mint leaf infusion.
Why is the shelf life 9 months?
Fresh leaf mint keeps for less time than synthetic mint, so it is made in smaller batches.
When does it sell?
Festive season and after dinner. Treat it as a seasonal special.
What is the minimum order?
12 kg (12 boxes) for wholesale, with monthly contracts available.
Building a Premium Menu Tier?
Small-batch pricing and limited monthly allocations for wholesale partners.
From the Journal
Read the Journal →
How Cafes Make Hot Chocolate, and Why Most Cups Taste Thin
How do cafes make hot chocolate? Four methods and what each does to the cup, plus the pan method we use for a thick cup in up to 2 minutes.
Why Your New Menu Item Flops Before Anyone Tastes It
Most new drinks do not fail on taste. They fail on a price nobody was willing to test. A pricing method for any new item, using hot chocolate as the example.
Hot Chocolate Is Not a Winter Problem. It Is a Menu Problem.
Does hot chocolate sell in summer? It dips. One drink swings with the weather, but a cafe menu built in pairs, hot and iced, barely moves.