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90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL
How to Make Drinking Chocolate from Chocolate

How to Make Drinking Chocolate from Chocolate

Published by Chocolatier Jason Vishnefske on 3rd Sep 2022

How to Make Drinking Chocolate from Chocolate

Sometimes when making drinking chocolate from actual solid chocolate, you'll notice parts that don’t fully dissolve.

The parts that don’t dissolve are usually cocoa butter. This happens when really hot milk or steamed milk scalds the natural cocoa butter, preventing it from fully blending into the liquid. We recommend creating a slurry by melting the chocolate slowly with a small amount of warm liquid before gradually adding more while stirring constantly. This method helps create a smoother texture when making drinking chocolate from real chocolate instead of cocoa powder.

We make organic drinking chocolate at the office by filling mugs with organic chocolate medallions. We boil water and then slowly pour it over the chocolate, stirring constantly. Adding a little water at a time allows the chocolate to gradually melt, resulting in a thick, dairy-free drinking chocolate that is rich and satisfying.

How to Avoid Chocolate Separation

If you've ever had a cup of drinking chocolate with an oily layer floating on top, it's likely the result of cocoa butter separating. Here are a few ways to minimize this issue:

  • Use Lower Heat: Avoid pouring boiling milk or water directly over chocolate. Instead, warm the liquid gently before adding it.

  • Stir Constantly: A consistent stirring motion helps the chocolate blend smoothly. Using a whisk or a small frother can improve the texture.

  • Try a Double Boiler: Melting chocolate in a double boiler before adding liquid can help create a smoother consistency.

Does Soy Lecithin Affect Drinking Chocolate?

Soy lecithin, a common emulsifier in chocolate, typically does not make a difference when using chocolate with cocoa butter. Since cocoa butter is the key factor in how chocolate melts and blends with liquids, the presence of lecithin won’t have a major impact. However, when using cocoa powder to make drinking chocolate, soy lecithin can help with mixing.

Our drinking chocolate powder is made from high-quality, non-lecithinated cocoa powder. Because of the way it's processed, it mixes easily without needing lecithin. Simply whisk it well with warm milk or water, add sugar to taste, and enjoy a deep chocolate flavor.

Choosing the Right Chocolate for Drinking

When selecting chocolate for drinking, the cocoa content and form matter:

  • Solid Chocolate (Couverture or Medallions): Provides a richer taste and thicker texture but requires proper mixing to avoid separation.

  • Cocoa Powder: Creates a more traditional hot cocoa with a lighter consistency, ideal for those who prefer a smoother, easier-to-mix option.

Each option brings something unique, whether you enjoy thick European-style drinking chocolate or a simple cup of hot cocoa.

Simple Drinking Chocolate Recipe

For a quick and easy method using solid chocolate:

Ingredients:

  • 1/2 cup chocolate medallions or finely chopped chocolate

  • 1 cup milk (or dairy-free alternative)

  • 1 tablespoon sweetener (optional)

Instructions:

  1. Heat half of the milk in a saucepan over low heat.

  2. Add the chocolate and stir continuously until melted.

  3. Slowly add the remaining milk while whisking.

  4. Continue stirring until fully combined and smooth.

  5. Serve warm and enjoy!

If using cocoa powder instead, whisk 2 tablespoons of cocoa powder with warm milk and sugar until fully blended.

For those looking for a deep, full-bodied chocolate taste, our unsweetened drinking chocolate powder is an excellent choice. Click here to see our selection.