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.
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.
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.
Each bottle makes four servings.
