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Instant Hot Chocolate Powder

A simple instant powder that can be used in hot or frothed milk, there is a lot of real chocolate in this recipe and no additives, it is a fantastic gift to give to those who love hot chocolate...
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Cook Time 20 minutes
Total Time 20 minutes
Servings: 400 g
Course: Drink, Hot drink
Cuisine: Chocolatey, Sweet
Ingredients Equipment Method Notes

Ingredients
  

  • 120 g Unsweetened Cacao Powder
  • 75 g Raw Cane Sugar (Dulcita/Panela)
  • 35 g Homemade Vanilla Sugar (You can find the recipe on the blog)
  • 2 g Fleur de Sel (or fine celtic salt)
  • 200 g Dark Chocolate 55-85% (I only use additive free chocolate, since I do not want lecithin, palm oil, butter or refined sugar in my food)

Equipment

  • 1 Coffee/Spice Mill (I use this to break down the sugar into unrefined powdered sugar)
  • 1 Mini Food Processor

Method
 

  1. Weigh all the ingredients.
  2. Put raw cane sugar, Fleur de Sel and 3 spoons of the cocoa into a spice grinder and blitz it for 30 secs.
  3. It is done when it looks like brown powdered sugar, if it doesn't look like this, then give it another 30 secs.
  4. Put all ingredients and your brown powdered sugar in the mini food processor and pulse until the chocolate is completely powdered.
  5. Avoid running the food processor for a long time as it heats up the motor and a hot motor will melt the chocolate, so it is best just to use pulse.
  6. Put the instant chocolate powder into a jar or a few smaller jars, if you are making gifts.
  7. Use 1-2 tablespoons per cup of hot chocolate depending on the size of the cup and desired intensity. Make sure the milk is around 158-167 Fahrenheit when you stir the powder into the milk.

Notes

149-158 Fahrenheit is an optimal temperature for frothing milk (anything above or below will give a more bubbly and less velvety milk and a drink that is too cold or too hot, any self-respecting barista would choose this temperature).
If you want an extra delicious cup of hot chocolate, you can use a Bamix with a whisk bit or another type of milkfrother to get a super velvety cup of hot chocolate. I always froth after I have added the chocolate, that also prevents the chocolate pieces from forming a big lump of chocolate in the bottom of the cup.