Mission Hot Chocolate Mix - Large

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% Río Samaria, Mexico chocolate with comforting cinnamon and allspice (“spiced”), plus pinches of cayenne pepper and pasilla chile for a subtly “spicy” kick.

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 crisp cookies. Add coffee or espresso for a spiced mocha, or blend with ice for a refreshing treat.

Each pouch makes about 12 servings.

INGREDIENTS & ALLERGENS

70% chocolate (cocoa beans from Río Samaria, Mexico, organic cane sugar), organic cane sugar, allspice, cayenne pepper, cinnamon, pasilla chile

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
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 Mission Hot Chocolate Mix - Large
Mission Hot Chocolate Mix - Large

"Hot chocolate with some kick! This hot chocolate has quite the spice, giving it an exotic flavor. It wasn't overly sweet, and was just right for my palate."

— verified purchaser

ABOUT THE ORIGIN

Río Samaria is located in Tabasco, Mexico, a land recognized as the cradle of cacao. While ancient Olmec, Mayan, and Aztec civilizations once honored cacao as a sacred drink, modern Mexican cocoa production has struggled. In a region where most beans skip fermentation in favor of lavado (a traditional washing and sun-drying process), Alejandro Zamorano of Revival Cacao recognizes that heritage requires evolution. By fermenting beans for seven to nine days, Alejandro has successfully introduced Río Samaria cocoa to the international specialty market — which values high-quality, fermentation-driven cocoa — even as he sustains traditional lavado methods.

ABOUT THE ORIGIN

Río Samaria is located in Tabasco, Mexico, a land recognized as the cradle of cacao. While ancient Olmec, Mayan, and Aztec civilizations once honored cacao as a sacred drink, modern Mexican cocoa production has struggled. In a region where most beans skip fermentation in favor of lavado (a traditional washing and sun-drying process), Alejandro Zamorano of Revival Cacao recognizes that heritage requires evolution. By fermenting beans for seven to nine days, Alejandro has successfully introduced Río Samaria cocoa to the international specialty market — which values high-quality, fermentation-driven cocoa — even as he sustains traditional lavado methods.

Map of Mexico highlighted in a brown color scheme.

Harvest Profile

Río Samaria, Mexico
Harvest Year 2026
Batch No. 1
Fermentation Style Linear Boxes
Drying Style Gas Drying, Solar Driers with
Raised Beds & Cement Patios
Our Sourcing Report →

KIND WORDS FROM OUR GUESTS

Quotation Mark

I don't understand why I have ever eaten other chocolate when I could have been eating this!


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The artistry of the chocolates, as well as the experience of unboxing, was unparalleled.


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... you have the best chocolate products — refined, sophisticated and not too sweet.

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I am a huge fan and am so-o-o spoiled by your chocolates that I would rather have no chocolate than have any other! 



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It is a testament to our ability of our fortitude that we have refrained from eating more than one caramel a day from your otherworldly Single-Origin Caramel Collection. 



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They are all amazing! Melt in your mouth deliciousness!