Hot Cocoa Mix

Get the Recipe: Hot Cocoa Mix

Make Rich and Creamy Hot Chocolate with this Dark and (Toasted White) Blonde Chocolate Cocoa Mix

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Yield10 , 3 tbsp (30g) scoops

Prep25

Cook5

Total30

4 oz 100% cacao, unsweetened chocolate
1.3 oz blonde (toasted white) chocolate , (e.g Valhrona Dulcey or Callebut Gold)
½ cup refined, granulated sugar
½ teaspoon Diamond Crystal kosher salt
½ cup Dutch-process, unsweetened cocoa powder
1 tablespoon cornstarch
½ teaspoon espresso powder
¼ teaspoon vanilla powder, (optional)

First, roughly chop up the unsweetened chocolate and blonde chocolate (so they can fit into your food processor) and add them to a small bowl. Place the bowl in the freezer for 10-15 minutes.
While the chocolate is chilling, measure and add the other ingredients to a food processor. When ready, add the frozen chocolate pieces and blend everything into a powder for 1-2 minutes. There will still be tiny pieces of chocolate, but get them as small as you can within the 2 min.
Pour the mix into an air-tight container and store at room temperature for up to 6 months.

okay, you’ve made the mix but if you want to make a cup of hot chocolate what do you do? This is just as easy!
Pour 8oz of whole milk (or other percent or milk alternative) into a small sauce pot. Turn the burner to medium-low and bring the milk’s temperature up to between 145-165°F (63-74°C). You do not want the milk to boil or it will create a skin on top.
Once the milk’s temperature is over 100°F (38°C) add in 3 tablespoons (28-30g) of hot cocoa mix. Let it sit for a minute (to allow the chocolate to melt a bit) before whisking. If you want perfectly blended hot chocolate that doesn’t separate or clump as it cools, use a stick (immersion) blender and not a whisk to incorporate the mix into the milk. Blend until you are happy with the temperature and incorporation of the cocoa mix. Pour and enjoy!

Fair warning, blonde chocolate can get expensive if you want to purchase it pre-made (much like a lot of other pastry items). Don’t worry, there are instructions for turning white chocolate into blonde chocolate in the FAQ section. You can make an almost effortless batch in 1-2 hours for much less money.
Feel free to customize and substitute hot cocoa mix ingredients to suit your tastes, as long as the ratios stay the same among the chocolate, cocoa powder, and sugar. (See FAQ for suggestions)
The texture of this hot chocolate is between a thick drinking chocolate and pre-packaged, store-bought mix. Increase or decrease the amount of mix used to change the texture and strength of flavor.
A stick blender is recommended to but optional when incorporating the mix into the milk. Use a whisk if you do not have an immersion blender.
Tips for making hot chocolate dairy free are in the FAQs. But, if your cocoa liquid is thinner than whole milk, add an extra ½tsp (1.5g) of cornstarch to the mix.