The all-new Velvetiser blends real chocolate and milk using a unique vortex effect. The whisk spins to create a swirling motion while its petals cut through the liquid, forming ultra-fine streams of air. InnerPod ridges act as a flow barrier, condensing these air streams to help the chocolate and milk meld perfectly while keeping the vortex stable. As the process finishes, the whisk slows to reduce turbulence—delivering a silky-smooth texture and an unbeatable chocolate crema.
Designed to work seamlessly with our hot and iced drinking chocolate recipes, the Velvetiser’s thermodynamic programming offers two settings: one for hot, one for cold. The hot chocolate setting melts real chocolate flakes at around 154–158°F, the ideal temperature for chocolate. The cold setting is specially calibrated to pulse at the start, gently blending finely milled real chocolate with pre-chilled milk.