Dandelion Chocolate House Hot Chocolate No Dandelion Chocolate House Hot Chocolate No
Dandelion Chocolate House Hot Chocolate Dandelion Chocolate House Hot Chocolate
Hot Chocolate Mix Hot Chocolate Mix
Dandelion Chocolate House Hot Chocolate Dandelion Chocolate House Hot Chocolate
Dandelion Chocolate House Hot Chocolate Dandelion Chocolate House Hot Chocolate
Dandelion Chocolate Hot Chocolate Mix Dandelion Chocolate Hot Chocolate Mix
Dandelion Chocolate House Hot Chocolate Dandelion Chocolate House Hot Chocolate
Dandelion Chocolate House Hot Chocolate No Dandelion Chocolate House Hot Chocolate No
Dandelion Chocolate House Hot Chocolate Dandelion Chocolate House Hot Chocolate
Hot Chocolate Mix Hot Chocolate Mix
Dandelion Chocolate House Hot Chocolate Dandelion Chocolate House Hot Chocolate
Dandelion Chocolate House Hot Chocolate Dandelion Chocolate House Hot Chocolate
Dandelion Chocolate Hot Chocolate Mix Dandelion Chocolate Hot Chocolate Mix
Dandelion Chocolate House Hot Chocolate Dandelion Chocolate House Hot Chocolate
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SIGNATURE HOT CHOCOLATE MIX

House Hot Chocolate
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We’ve always craved hot chocolate drinks that are thick, rich, and profoundly chocolatey. One of the reasons we launched a chocolate factory in San Francisco was to offer the perfect hot chocolatey antidote to a city with over one hundred days of fog.

Our classic Hot Chocolate is rich, subtly sweet, and deeply chocolatey. Inside each bottle includes the hot chocolate mix made from the 70% Camino Verde, Ecuador single-origin chocolate we use for our house hot chocolate drinks, and, of course, a basic recipe for the home hot chocolate enthusiast.

Each bottle makes four servings.

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 that the bottles will be a functional, beautiful object with many future uses.

INGREDIENTS & ALLERGENS

70% Camino Verde, Ecuador chocolate (cocoa beans, organic cane sugar), organic cane sugar

All of our single-origin chocolate is made with just cocoa beans and sugar; no added cocoa butter, lecithin, or vanilla. Our chocolate is free of soy, dairy, eggs, and gluten, and it is made in a factory that does not process nuts.

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)

Vegan

gluten free

nut free

peanut free

Dandelion Chocolate House Hot Chocolate No
House Hot Chocolate

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

Hot Chocolate spilling over cup edge

Make Your Own Marshmallows

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

GO TO RECIPE →

frozen hot chocolate with a straw and whipped cream

Try It Frozen

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

WATCH VIDEO →

flakes of cocoa nibs

Top With Nibs for an Extra Crunch

Try different single-origin cocoa nibs for extra flavor.

SHOP NIBS →

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

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

WATCH VIDEO →

2/3

Top With Nibs for an Extra Crunch

Try different single-origin cocoa nibs for extra flavor.

SHOP NIBS →

3/3

vials of hot chocolate spilling over

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.