Dandelion Chocolate Gift Hojicha Hot Chocolate Mix - Large Dandelion Chocolate Gift Hojicha Hot Chocolate Mix - Large
Dandelion Chocolate Gift Hojicha Hot Chocolate Mix - Large Dandelion Chocolate Gift Hojicha Hot Chocolate Mix - Large
Dandelion Chocolate Gift Hojicha Hot Chocolate Mix - Large Dandelion Chocolate Gift Hojicha Hot Chocolate Mix - Large
Dandelion Chocolate Gift Hojicha Hot Chocolate Mix - Large Dandelion Chocolate Gift Hojicha Hot Chocolate Mix - Large
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Hojicha Hot Chocolate Mix - Large

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To craft our Hojicha Hot Chocolate, we blend delicately roasted Japanese green tea with our classically fudgy 70% Camino Verde, Ecuador chocolate and a hint of golden brown sugar. The unique drink is a favorite in our flagship Dandelion Japan café in the Kuramae neighborhood of old Tokyo, and we’ve long wanted to serve it in our San Francisco cafés as well. Because Hojicha Hot Chocolate is time-intensive to make, we’ve only been able to prepare it for table service in our dessert salon, Bloom – until now. For the first time, we’re offering our flavorful Hojicha Hot Chocolate mix to be enjoyed at home or away, throughout the holidays! 

Whether you prefer dairy milk or an alternative, hot chocolate or iced, our Hojicha Hot Chocolate mix whisks up rich and creamy drinks with subtle smoky notes and a smooth finish. It’s perfect for dunking your favorite buttery baked goods, and we always recommend adding marshmallows. 

Makes approximately 12 servings.

INGREDIENTS & ALLERGENS

70% Camino Verde, Ecuador chocolate (cocoa beans, organic cane sugar), light brown sugar, roasted green tea

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

WEIGHT
17.6 oz (500 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 Gift Hojicha Hot Chocolate Mix - Large
Hojicha Hot Chocolate Mix - Large

“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

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

GO TO RECIPE →

Try It Frozen

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

WATCH VIDEO →

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

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.