Café cocoa sample trial: recipe, cost and tasting worksheet
Compare cocoa samples using one recipe, record your own observations and estimate cocoa portions before requesting a B2B quotation.
1. Keep the comparison consistent
Use the same milk, sweetener, serving size, preparation method and tasting times for each cocoa sample. Label samples A, B and C when possible. Repeat the trial before making a purchasing decision.
- Record the product name, batch or best-before reference and trial date.
- Review the current ingredients and allergens of cocoa, milk and toppings before service.
- Describe flavour, texture and any settling at the same elapsed times. These are observations from your own recipe.
2. Start from the published Dark Cocoa Milk recipe
Recipe basis: cocoa powder 20 g, milk 240 ml, hot water 60 ml, sugar 2 tablespoons, ice as needed and crushed chocolate-cookie topping. Follow the original preparation steps, then record any changes. Keep changes equal across samples.
3. Record your trial
Enter your own trial observations below. Use Print / Save as PDF to keep a copy; your entries are not sent to Time and Timber and are cleared when this page is reloaded.
4. Confirm the supply terms
Share the product, application, expected usage and destination with our team. Request a current quotation and supporting product documents. A positive trial does not confirm stock, export eligibility or a delivery date.