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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Servings: 400 g
Equipment
- 1 Coffee/Spice Mill (I use this to break down the sugar into unrefined powdered sugar)
- 1 Mini Food Processor
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)
Instructions
- Weigh all the ingredients.
- Put raw cane sugar, Fleur de Sel and 3 spoons of the cocoa into a spice grinder and blitz it for 30 secs.
- It is done when it looks like brown powdered sugar, if it doesn't look like this, then give it another 30 secs.
- Put all ingredients and your brown powdered sugar in the mini food processor and pulse until the chocolate is completely powdered.
- 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.
- Put the instant chocolate powder into a jar or a few smaller jars, if you are making gifts.
- 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.