Hot Chocolate

Used Cacao Barry products
Recipes by application

Hot Chocolate

Created by
  • Gabrielle Draper
    Associate Manager, R&D Technical Culinary, Chocolate Academy™ Center, Chicago
level 1
Recipe for 6 each 8 oz portions

Uses : Perfect for a serving on its own or during dessert after a meal.

Tips:  If it will be chilled and served at a later time, the beverage should be properly blended before use since there will be some separation.

What is the best cocoa powder? Extra Brute

Why? We strongly recommend choosing a high-fat cacao powder for dairy-based chocolate drinks. The hot cacao beverage becomes extra rich and decadent with the Extra Brute powder (22/24) with rich chocolate and spicy notes that come through in the final flavour.
Scientific recommendations: Heat the initial mixture up to 78°C to avoid evaporating too much water and to heat the beverage up enough to evenly distribute the ingredients.

Used Cacao Barry products
Recipe components

Hot chocolate (served hot or cold)

  • 1092g
    whole milk
  • 150g
    granulated sugar
  • 12g
    vanilla extract
  • 27g
    Whole Milk Powder
  • 2g
    Iodized Salt

Add the milk to a pan on the stovetop.
Sift the milk powder and cacao powder and mix into the milk along with the sugar and salt.
Heat this mixture up to 78°C while stirring. Add in the vanilla.
Serve warm or chill and enjoy as a cold chocolate beverage.