At Sosa Ingredients we know that innovation in beverages does not happen by chance. It happens when the right ingredients meet the right professionals at the right moment. This Araguani Brew Ice Tea s a perfect example of that convergence: a creation developed in collaboration with Savencia Food Service Premium, combining the aromatic power of Valrhona with the technical precision of our functional ingredients, specifically designed for baristas and mixologists seeking to differentiate themselves in an increasingly competitive market.

Contemporary mixology: beyond coffee and tea

The boundary between mixology, café culture and gastronomy has blurred. Professionals working behind the bar no longer simply serve drinks: they create experiences. A well-executed beverage is a small sensory universe where temperature, texture, color and flavor converge in a single moment. The Black Tea Araguani responds precisely to that demand: it is a beverage that enters through the eyes before reaching the palate.

Araguani 72% by Valrhona: character and depth

The Araguani 72% from Valrhona is a grand cru chocolate with a profile that transcends the obvious. It is not a chocolate that shouts sweetness: it is a chocolate that speaks of origin, of terroir, of the Manabí region in Ecuador where this exceptional cacao is cultivated. Its 72% cacao content generates a balance between elegant bitterness and persistent sweetness, with notes ranging from red fruits to rich earth and wood.

In a beverage, Araguani does not act as mere background flavor. It acts as the aromatic backbone that sustains the entire sensory structure. Its intensity is such that it can balance with the delicacy of black tea without dominating, yet without disappearing either. It is a chocolate designed for character-driven beverages, not to be masked.

Proespuma Cold: the texture that closes the circle

This is where Proespuma Cold, our aerating agent specialized for cold preparations, comes in. In a beverage like Black Tea Araguani, the foam is not decoration: it is sensory architecture.

Proespuma Cold allows air to be incorporated in a controlled manner without the need for a siphon, without technical complications, generating a fine, silky and persistent foam that remains stable on the surface of the beverage throughout service. The foam, in this case, acts as a textural counterpoint to the base beverage: while the tea-chocolate is dense and aromatic, the foam is light, ephemeral, almost ethereal.

The versatility of Proespuma Cold is especially relevant in professional mixology and café culture: it works in both warm and completely cold beverages, requires no special equipment, and the preparation process is quick — fundamental in a bar or café setting where timing is critical.

Applications beyond the base recipe

One of the beauties of Araguani Brew Ice Tea is its versatility. The base structure allows adaptations:

• With a pinch of sea salt in the foam to enhance the bitterness of the chocolate and the character of the tea.
• With a touch of vanilla extract in the base beverage to soften the profile and add warmth.
• With coffee liqueur for those seeking a hybrid between beverage and cocktail.

Discover the complete Araguani Brew Ice Tea recipe in collaboration with Savencia Food Service Premium and explore how Valrhona Araguani 72% and Proespuma Cold transform a simple beverage into a complete sensory experience. Because in mixology and coffee shops, details define the difference.