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CococoBernard Callebaut


hot chocolate





400 ml  (approx. 1 3/4 c) Milk (3.25%)


100 ml  (approx. 1/2 c) Half & Half 


130 g  (approx. 1/2 c) Chocolaterie Bernard Callebaut® Bittersweet chocolate, cut into small pieces suitable for melting 


Brown sugar (optional, to taste)



  • In sauce pan, combine the milk, the half & half, and any flavourings or spices of your choice (for example, lavender, cloves, mint etc. See below for ideas). Bring to a simmer, stirring often.
  • Remove from heat, cover, and let the flavours infuse for 2 to 5 minutes (longer for a stronger flavour — experiment!)
  • Pour the milk through a strainer into a bowl (if you are not using spices or flavouring, you may skip this step) Return the milk to the sauce pan and return to simmer, stirring constantly, being careful not to let the milk scald.
  • Add the bittersweet chocolate and the sugar; whisk until the chocolate is melted and the mixture is smooth. Pour into mugs and, if you prefer, top with whipped cream, Chocolaterie Bernard Callebaut® chocolate shavings, or marshmallows.



Spices or flavourings (optional) per recipe: 


Lavender hot chocolate

Add 1/2 tsp. Lavender



Cinnamon, cloves, nutmeg, ginger, for example

1/2 tsp. – 1 tsp. 



fresh crushed mint

1/2 tsp. – 1 tsp.


Ancho Chili powder 

1/4 tsp. (or to taste)


Cayenne Powder

Pinch (or more for lots of heat)


Rosemary Fusion Habanero Hot Chocolate

Stir pieces of our Rosemary Fusion chocolate tablet into hot milk or hot chocolate, to taste


Oregano Fusion Habanero Hot Chocolate

Stir in pieces of our Oregano Fusion chocolate tablet into hot milk or hot chocolate, to taste