Doc. Choc mightn't have a Chocolate Shop, yet... but he does have an exceptional recipe for Hot Chocolate. Here are two distinctly delicious blends of exquisite chocolate and earthy rapadura sugar.
Options, Options, Options
Original 65% Dark. Strong cocoa profile rounded out by notes of coffee and ripe stone fruit. Short creamy finish.
Proper 38% Milk. A malty, milky delight. Simple and delicious. Real caramel vibes.
Best Enjoyed
Heated with condensed milk in the ultimate Mocha. (Dad I'm looking at you.)
While nibbling on a piece of our infamous Milk Choc Honeycomb.
When you promised yourself you'd cut down on coffee and don't want to miss out on an excuse to get up from your desk and gossip with Cassandra in the break room.
Out of a well-dinted enamel mug, fireside, as the sun goes down.
Brewing Tips and Tricks
We prefer our Hot Chocolate's Old-School. They're thick and luscious, sometimes called French or Euro style. We recommend gently warming 200g of your favourite milk or cream in a saucepan on the stove. Plant based is a-ok, we find oat works best. When it starts to steam a little, whisk in 30g (two big scoops) of Doc's Hot Choc and continue mixing until it's all hot and glossy and delicious. Pour into your favourite mug and voila!
If you're short on time (or a stove), you can pop the same ratios into the milk jug on your coffee machine and go for it. You'll find a more open, frothy texture.
A few reckless tests had us topping one with the other, maybe try it yourself?
Doc.Choc’s (Long Winded) Thoughts
Hot Chocolate. They ain’t all the same. It frustrates me greatly that most hot chocolate you buy from the shops is mostly sugar, with a little low grade cocoa powder. This hot chocolate is not that. It is very (very) nice chocolate, blended with a small amount of organic rapadura sugar; which is sort of the bees knees of delicious less refined brown sugars. If you’ve been following since my MO Chocolate days, you’ll remember I'm sort of obsessed with it.
This is also an exceptionally large bag. 450g’s. Because I think you should have enough in there to make a good mug or so for yourself and all your friends.
Bonus points if you work out how to use the cute spoon we’ve included to keep the bag held closed.
Doc. Choc mightn't have a Chocolate Shop, yet... but he does have an exceptional recipe for Hot Chocolate. Here are two distinctly delicious blends of exquisite chocolate and earthy rapadura sugar.
Options, Options, Options
Original 65% Dark. Strong cocoa profile rounded out by notes of coffee and ripe stone fruit. Short creamy finish.
Proper 38% Milk. A malty, milky delight. Simple and delicious. Real caramel vibes.
Best Enjoyed
Heated with condensed milk in the ultimate Mocha. (Dad I'm looking at you.)
While nibbling on a piece of our infamous Milk Choc Honeycomb.
When you promised yourself you'd cut down on coffee and don't want to miss out on an excuse to get up from your desk and gossip with Cassandra in the break room.
Out of a well-dinted enamel mug, fireside, as the sun goes down.
Brewing Tips and Tricks
We prefer our Hot Chocolate's Old-School. They're thick and luscious, sometimes called French or Euro style. We recommend gently warming 200g of your favourite milk or cream in a saucepan on the stove. Plant based is a-ok, we find oat works best. When it starts to steam a little, whisk in 30g (two big scoops) of Doc's Hot Choc and continue mixing until it's all hot and glossy and delicious. Pour into your favourite mug and voila!
If you're short on time (or a stove), you can pop the same ratios into the milk jug on your coffee machine and go for it. You'll find a more open, frothy texture.
A few reckless tests had us topping one with the other, maybe try it yourself?
Doc.Choc’s (Long Winded) Thoughts
Hot Chocolate. They ain’t all the same. It frustrates me greatly that most hot chocolate you buy from the shops is mostly sugar, with a little low grade cocoa powder. This hot chocolate is not that. It is very (very) nice chocolate, blended with a small amount of organic rapadura sugar; which is sort of the bees knees of delicious less refined brown sugars. If you’ve been following since my MO Chocolate days, you’ll remember I'm sort of obsessed with it.
This is also an exceptionally large bag. 450g’s. Because I think you should have enough in there to make a good mug or so for yourself and all your friends.
Bonus points if you work out how to use the cute spoon we’ve included to keep the bag held closed.
