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Seasonal Hot Chocolate Trio
House
The hot chocolate that started it all! Our fudgy 70% Camino Verde, Ecuador chocolate makes for creamy, well-rounded drinks that are rich and profoundly chocolatey.
Gingerbread
Festive holiday spices — cinnamon, ginger, nutmeg, and clove — blend with our fudgy 70% Camino Verde, Ecuador chocolate, for a rich, classic cup celebrating our favorite time of year.
Mocha
Crafted from comforting, revivifying, 70% Camino Verde, Ecuador chocolate blended with flavorful organic coffee from Ventura, California-based Café Altura, this mix is delicious prepared with any milk of choice.
House
The hot chocolate that started it all! Our fudgy 70% Camino Verde, Ecuador chocolate makes for creamy, well-rounded drinks that are rich and profoundly chocolatey.
1/3
Gingerbread
Festive holiday spices — cinnamon, ginger, nutmeg, and clove — blend with our fudgy 70% Camino Verde, Ecuador chocolate, for a rich, classic cup celebrating our favorite time of year.
2/3
Mocha
Crafted from comforting, revivifying, 70% Camino Verde, Ecuador chocolate blended with flavorful organic coffee from Ventura, California-based Café Altura, this mix is delicious prepared with any milk of choice.
3/3
“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.
Try It Frozen
Watch Executive Pastry Chef Lisa Vega make frozen hot chocolate from scratch using Dandelion chocolate.
Top With Nibs for an Extra Crunch
Try different single-origin cocoa nibs for extra flavor.
Make Your Own Marshmallows
Follow along with our recipe to add light, fluffy marshmallows to your chocolate.
1/3
Try It Frozen
Watch Executive Pastry Chef Lisa Vega make frozen hot chocolate from scratch using Dandelion chocolate.
2/3
Top With Nibs for an Extra Crunch
Try different single-origin cocoa nibs for extra flavor.
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.