StrawberryHot chocolate premix, 1 kg box of 20 sachets
Bright Fruit and White Cocoa
A white-cocoa base built around ripe strawberry, formulated for a lighter, fruit-forward cup rather than a traditional dark chocolate profile. Reads as approachable and kid-friendly without tasting artificial, the variant that broadens who orders hot chocolate off your menu.
1kg Box · 20 x 50g Pouches
1kg Box · 20 x 50g Pouches
20 Cups per Box
Kids menu, dessert bar, iced builds
Slight boil in milk, up to 2 min · 1 pouch per cup
12 months, sealed
The Menu-Widening SKU
Strawberry exists to bring in the customer who would otherwise skip hot chocolate altogether, lighter, fruit-forward, and easy to serve iced in warmer months. It is formulated on a white-cocoa base rather than dark, so it needs its own SKU rather than a syrup pump; that is what keeps the flavour clean instead of muddy.
Using Strawberry in a café
Strawberry is built on white cocoa with ripe strawberry, a lighter, fruit-forward cup. It brings in customers who would otherwise skip hot chocolate, including children, and it can be served iced in warmer months.
- 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
- Kids menus, dessert bars, iced drinks
- Method
- 150 to 200 ml whole milk, slight boil, whisk in the sachet
- Shelf life
- 12 months, sealed
- Bulk
- Minimum 12 kg (12 boxes), better rates, monthly contracts
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 kid-friendly?
Yes. It is light and fruit-forward, without tasting artificial.
Can I serve it iced?
Yes. It is made to work iced in warmer months.
Why not use strawberry syrup instead?
It is a white-cocoa base, not dark chocolate with syrup, which keeps the flavour clean.
What is the minimum order?
12 kg (12 boxes) for wholesale, with monthly contracts available.
Stocking Your Café Menu?
Better rates from 12kg. Monthly contracts available.
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.