Products // Topchoko

Dietetic & diabetic product

  • without sugar
  • reduced energy value
  • suitable for people with diabetes
  • gluten free

DiChoko, the first product with wich we want to conquer the market of dietetic and diabetic products.

It is hot chocolate in our Premium hot chocolate family.

Prepared with milk.



Premium hot chocolate, which is to be prepared with milk.

Preparation is very simple. Following are needed:

  • Coffee machine's steamer pipe
  • 25g powder (classic), 28g powder from others)
  • 1,2dl milk (2.8%)

Technology with the coffee machine's steamer pipe:

  • Mix the powder with milk, steam the stock 3 seconds after boiling, to avoid clotting.

Technology with stove:

  • Mix the powder and milk, then bring it to boil beside continual stirring!

IMPORTANT: When you make the chocolate in anyway always wait till it boils. This means that it is enough thick!



Instant hot chocolate is which is to prepared with water.

You need:

  • Instant machine or
  • Coffee machine's steamer pipe
  • 1kg powder (40 portion)

Preparation is very simple:

  • Coffee machine's steamer pipe
  • 25-28g TOPCHOKO in powder
  • 1dl water

Technology with the coffee machine's steamer pipe:

  • Mix the powder with water, steam the stock 10 seconds after boiling, to avoid clotting.

Technology with kettle:

  • Put 28gr powder into boiling water, stir it untill it is thick enough. Serve it in cappuccino cup.


Energy coffee.

Preparation with water.

You need:

  • Instant machine or
  • Coffee machine's steamer pipe
  • 800g powder (80 portion)

Fill the powder and water into the instant machine tanks. Press the button, and the coffee is ready!

Making is very simple:

  • Coffee machine's steamer pipe
  • 10g powder
  • 0.4-0.8dl water (short - long version)


CoolCoffee is coffee in beans in 9 qualities:

  • Trend: 70% robusta and 30% arabica
  • Esco bar: 45% robusta and 55% arabica
  • Premium: 20% robusta and 80% arabica
  • Single origin India 100 % arabica
  • Single origin Columbia 100 % arabica
  • Single origin Brazil 100 % arabica
  • Filter Coffe: 100% robusta
  • Dark: traditional coffee 100% robusta
  • Frozen Coffe - soft ice


A popular offer in bar menus, a mix of fluid and solid dessert and a combination of mixed flavours, like coffeeish/sweet...

Affogato combines the flavours of icecream and hot chocolate, cream and hot chocolate, icecream and coffee, ice cream and coctails.



Cool Shake: ice chocolate, ice espresso and ice hazelnut, which their density have come close to ice cream.

Ice Yogurt (milk flavour)

You need:

  • blender or turmixmachine (lower speed)
  • 25gr powder for ice chocolate 1dl for ice cappuccino 0.8dl milk (2.8%)
  • 4-5 icecubes - triturated ice is better (1dl)

IMPORTANT: First mix the powder and milk for 1 minute, after add the ice, and mix it at low speed (turmix), till it isn't enough "icy"!

Decorating: beauty the glass form inside with topping, then fill in the ice chocolate. Take a few coffee beans to the top of the Ice Cappuccino.



The softly ice cream we developed in cooperation with ice cream machine producers from Italy. The task was to get an ice creamn which will in qualityn be close to the gelato ice cream.



New Pleasurable summer, frosty, fruit flavoured refresher! It is suggested after meal, because it has a digestif effect!

Cool Sorbetto - intensive fruity flavoured drink which can be used as:

  • A welcome drink
  • Digestive drink
  • Refreshment drink

You need:

  • blender or turmix machine
  • 25gr powder
  • 1dl water
  • 4-5 icecubes triturated ice is better (1dl)


Our partner Honey Garden is a respected producer of honey and is offering a mixture of acacia and mixed flowers honey in 10g and 20g sachets. It stays fluid for a long time, vefore it starts crystallizing. For the honey to start crystallizing as late as possible, it is important to keep it on temperature above 10 degrees. The crystalization of honey is a pointer that it is good quality.



Brandy, choko liquer, rum, amaretto.

Preparation is very simple. Following are needed:

  • coffee machine's steamer pipe
  • 25g powder (classic), 28g powder (from others)
  • 1dl milk (2.8%)

Technology with the coffee machine's steamer pipe: Mix the powder with milk, steam the stock 3 seconds after boiling, to avoid clotting.  

Add a shot of spirit.



Easy to prepare: take 60g of pancake powder and 1,1dl of sparkling water, mix it well and bake it.

Flavours:

  • Classic (sweet)
  • Cocoa (neutral)
  • Fresh food (salted)

Syrup

  • Top aroma biscuit (650gr)

Dressing

  • Blueberry (2000g)
  • Raspberry (2000g)
  • Blackberry (2000g)
  • Strawberry (2000g)
  • Cherry (2000g)
  • Forest fruit (2000g)
  • Orange (2000g)

The dressing has intensive flavour and contains 40-50% fruit. It can be used as dressing and as filling for the Classic and Cocoa pancakes.



  • Red - orange & cinnamon
  • Green - green tea with Japanese cherry flavour
  • Black - earl grey
  • Fruit - blackcurrnt
  • Fine - plum & cinnamon
  • Tropic - pinapple & coconut
  • Exotic - mango
  • Fusion - Apple pieces, hibiscus, rosehip, apricot pieces, peach pieces, peach and apricot aroma 
  • Harmony - rooibos, pineapple pieces, cactus fig pieces, heather flower, coconut chips, bean pulp, pineaple aroma


Frozen Yog 

Ice Yog 

Preparation with milk and water

You need:

Soft ice cream machine ( Frozen yog) or Granita machine (ice yog)

Soft Ice Cream/Frozen Yoghurt in cooperation with:

Small soft ice cream machines witch are smaller and cheaper and can be used in smaller coffee shops,  restaurant and hotels (on Swedish table) or as addition to: - professioinal soft ice cream machine with most possible (+92-119) air 



Chocolate covered biscuit snacks in three flavors: Dark chocolate, white chocolate and strawberry. For decoration on ice cream and frozen yogurt, addition to coffee, hot chocolate, affogato...

Transport package

15 pcs in a sachet - 20 sachet box

Flavours

  • White
  • Dark
  • Strawberry