The Process

What makes this different.

Build fresh baseFrom scratch. No premixes, no shortcuts.

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Sous VidePasteurized at precise temperature and time.

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AgingRested overnight. Flavor and texture develop fully before churning.

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ChurnBatch-frozen to order. Small batches, daily.

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ServeTemperature and texture controlled at the point of serve.

Method	Description	Rating
Cold Process + Premix Tourist impulse standard	Pre-made powder base, mixed cold. No cooking. Fastest, lowest cost, lowest skill.	5/10
Hot Process, Built-In Most commercial operations	Cold mix with built-in pasteuriser. Better result — quality ceiling limited by the shortcut base.	7/10
Cook Separately + Age Before Churn Afrocado’s method	Base cooked from scratch, aged overnight, then churned. No shortcuts. Full control over flavour, texture, and shelf life at every stage.	10/10

There is no universal base at Afrocado. Every flavour has its own recipe — its own fat ratio, its own process decisions made specifically for that ingredient. The formula serves the hero ingredient, not the other way around.

Extraction over addition

Find the best version of the hero ingredient and remove everything that obscures it. Depth comes from process, not from adding more.

Structure serves texture

Texture excellence is the standard, not the differentiator. Every flavour is formulated to the texture it requires, without exception.

Sweetness as balance

We don’t hide behind a sugar kick. Sweetness is calibrated to stay in the background — present enough to carry the main note, never loud enough to become it.

Ingredient hierarchy

Hero ingredients at best available quality. No gimmicky or performative ingredients — nothing is here for the story it tells, only for what it delivers in the bowl.

Concept first

Every decision — the base, the technique, the flavoring method — is made around the concept and the customer’s experience. Nothing exists for its own sake.