TiramisuHot chocolate premix, 1 kg box of 20 sachets
Coffee, Mascarpone and Cocoa
A dessert built into a drink, espresso and cocoa layered with a mascarpone-cream note, finished the way the dish is, with a dusting of cocoa. Produced in small batches; it is formulated to be ordered as a dessert course, not a daily driver.
1kg Box · 20 x 50g Pouches
1kg Box · 20 x 50g Pouches
Limited monthly batch run
Dessert-course menu, after-dinner service
Slight boil in milk, up to 2 min · 1 pouch per cup
9 months, sealed
The Dessert on the Drinks Menu
Tiramisu works as a drink because we did not try to make it taste like chocolate with coffee added, we built the espresso and mascarpone notes first and let cocoa sit underneath them, the way it does in the dish. It is priced and batched as a dessert-course item, not a volume SKU, and the menu copy should say so.
Using Tiramisu in a café
Tiramisu is a dessert built into a drink: espresso and a mascarpone-cream note first, with cocoa underneath, the way the dish is layered. Price it and menu it as a dessert course, not an everyday drink.
- 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
- Dessert-course 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.
What does it taste like?
Espresso and mascarpone cream over cocoa.
How should I put it on the menu?
As a dessert course or after-dinner drink.
How long does it keep?
9 months in the sealed sachet.
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.