Pure Hot Chocolate
Pure Hot Chocolate Flakes, made from just cacao and unrefined sugar.
At 70%
A light-roasted Tanzania with raspberry milkshake notes and lovely natural sweetness.
A light-roasted Uganda with notes of chocolate orange cookies and similarly high natural sweetness to the Tanzania.
A medium-roasted Mexico made from Lavado cacao ('washed' rather than fermented), which is less sweet than our other 70% flakes, with notes of malt, walnuts and nutmeg. This ancient process makes for chocolate which is rich in flavonoids and theobromine. Makes insane mochas too.
At 80%
A medium-roasted Sierra Leone with a more classic intense chocolate feel, low acidity and notes of vanilla, Brazil nut and spice.
Again, a medium-roasted Mexico Lavado with even lower levels of sweetness and notes of deep, dark chocolate torte. Even higher in flavonoids and theobromine than its 70% equivalent.
Making hot chocolate at home
All our hot chocolates are finely flaked for easy dissolving and no bottom-cup sludge when heating. Each 200g pouch makes approximately 8 very special Hot Chocolates or 14 weekend Mochas.
Lo-fi method - whisk flakes and milk together in a pan whilst heating. Using a hand-held frother while heating will help to give that creamy head texture.
Espresso machine - heat flakes and milk together in a jug, stretching slightly at the start of steaming to give some body and micro texture (like you would for a flat white). The flakes will melt during steaming, providing you steam to 60°C. If you like steaming your milk a little cooler, add a splash of almost boiling water onto the flakes and swirl, before adding the milk and steaming.
Velvetiser-style machine (Dualit make a great one too) - these make the easiest and best hot chocolates at home, with fantastic micro foam on top and no unmelted chocolate left inside the maker.
Allergens
All are designed to work just as well with oat milk as cow's milk. Suitable for vegans but everything we make is made in our own kitchen where we handle nuts and flour.
