Dandelion Chocolate Mission Hot Chocolate Dandelion Chocolate Mission Hot Chocolate
Dandelion Chocolate Mission Hot Chocolate Mix Dandelion Chocolate Mission Hot Chocolate Mix
Dandelion Chocolate Mission Hot Chocolate Dandelion Chocolate Mission Hot Chocolate
Dandelion Chocolate Mission Hot Chocolate Dandelion Chocolate Mission Hot Chocolate
Dandelion Chocolate Mission Hot Chocolate Mix Dandelion Chocolate Mission Hot Chocolate Mix
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Dandelion Chocolate Mission Hot Chocolate Dandelion Chocolate Mission Hot Chocolate
Dandelion Chocolate Mission Hot Chocolate Mix Dandelion Chocolate Mission Hot Chocolate Mix
Dandelion Chocolate Mission Hot Chocolate Dandelion Chocolate Mission Hot Chocolate
Dandelion Chocolate Mission Hot Chocolate Dandelion Chocolate Mission Hot Chocolate
Dandelion Chocolate Mission Hot Chocolate Mix Dandelion Chocolate Mission Hot Chocolate Mix
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SIGNATURE HOT CHOCOLATE MIX

Mission Hot Chocolate Mix
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For years we’ve pondered how to describe the lively flavors of our Mission Hot Chocolate. On café menus, we often go with “foamy, spiced, and spicy” — which sounds funny, but is true! To make this hot chocolate mix, we blend our bright, fruity 70% Ambanja, Madagascar chocolate with comforting cinnamon and allspice (“spiced”) and with pinches of cayenne pepper and pasilla chile, for a subtly “spicy” kick.

Whether you prefer dairy milk or an alternative, hot chocolate or cold, our Mission Hot Chocolate mix whisks up rich, creamy drinks with zip —  perfect for dunking your favorite crispy cookies. Add coffee or espresso for a spiced mocha, or blend with ice for a refreshing treat. We always recommend adding marshmallows.

A few years ago, Remy Labesque, a very talented industrial designer, attended our Introduction to Chocolate class and asked if there were opportunities to collaborate together. Over many months, he developed the concept for these corked bottles and oversaw their production in Japan. We love how they look in our kitchen, and hope you will find this bottle to be a functional, beautiful object with many future uses.

Each bottle makes four servings.

INGREDIENTS & ALLERGENS

70% Ambanja, Madagascar chocolate (cocoa beans, organic cane sugar), organic cane sugar, allspice, cayenne pepper, cinnamon, pasilla chile

Packed in a facility that also processes tree nuts, soy and sesame.

Packed in a facility that processes peanuts, milk, tree nuts (almonds, brazil nuts, cashews, hazelnuts, pecans, pistachios, walnuts, and coconuts), sesame, wheat, and soy.
WEIGHT
5.6 oz (160 g)
ADDITIONAL INFORMATION

Storage instructions:

store in a cool, dry place

Shelf life:

2 years from factory production date

vegan

gluten free

nut free

peanut free

Dandelion Chocolate Mission Hot Chocolate
Mission Hot Chocolate Mix

featured in ...

Hot Chocolate Mix Trio

a beautifully presented trio of flavorful hot chocolate mixes to whisk up at home, including Hojicha, house, and Mission hot chocolate

$65

“Dandelion Chocolate has stood out in the new crop of bean-to-bar chocolate makers in America. And while the chocolate bars are exceptional, equally exciting is the way chocolate is used in their café, deliciously crafted into cakes, brownies, and cookies, as well as blended into one of the best cups of hot chocolate I’ve ever had.”

DAVID LEBOVITZ

CHEF AND AUTHOR

A Few Ways to Spice Up Your Hot Chocolate

Make Your Own Marshmallows

Make Your Own Marshmallows

Follow along with our recipe to add light, fluffy marshmallows to your chocolate.

GO TO RECIPE →

Try it Frozen

Try It Frozen

Watch Executive Pastry Chef Lisa Vega make frozen hot chocolate from scratch using Dandelion chocolate.

WATCH VIDEO →

Top with Nibs for Extra Crunch

Top With Nibs for an Extra Crunch

Try different single-origin cocoa nibs for extra flavor.

SHOP NIBS →

Make Your Own Marshmallows

Make Your Own Marshmallows

Follow along with our recipe to add light, fluffy marshmallows to your chocolate.

GO TO RECIPE →

1/3

Try it Frozen

Try It Frozen

Watch Executive Pastry Chef Lisa Vega make frozen hot chocolate from scratch using Dandelion chocolate.

WATCH VIDEO →

2/3

Top with Nibs for Extra Crunch

Top With Nibs for an Extra Crunch

Try different single-origin cocoa nibs for extra flavor.

SHOP NIBS →

3/3

Hot Chocolate Vials

A Reusable Bottle
Designed by Remy Labesque

A few years ago, Remy Labesque, a very talented industrial designer, attended our Introduction to Chocolate class, and asked if there might be opportunities to collaborate. Over many months, he developed the concept for these corked glass bottles, and oversaw their production in Japan. We use these in our kitchen — for spices, impromptu vases, and tea light votives — and hope that you’ll find many uses for these functional, beautiful bottles too.