Dark Hot Chocolate Mix — 80% Extra Dark Heirloom Cacao, Vegan

Our dark hot chocolate mix is what happens when you build drinking chocolate from scratch. Not cocoa powder, not a mix stretched with milk powder and fillers — real chocolate, ground down to whisk into hot liquid. The base is 80% single-origin heirloom cacao. The sweetener is unrefined coconut sugar. There is a little cacao butter left in for body, and a scrape of whole vanilla bean for warmth. That is the whole ingredient list. Whisk two tablespoons into hot oat milk or hot water and you get a cup that is dark, glossy, and closer to European drinking chocolate than to a diner hot cocoa. It is a vegan dark hot chocolate for people who want the cacao to lead. It is an organic dark hot chocolate with nothing hiding in the back of the ingredient list. Small-batch, from our Berkeley kitchen.

What's in the mix — heirloom cacao, coconut sugar, vanilla

Heirloom cacao

• Heirloom cacao (80%) — single-origin, stone-ground, low-temperature roasted for fruit notes
• Cacao butter — kept in the mix so the cup drinks smooth, not chalky

Coconut sugar

• Organic coconut sugar — unrefined, with a light molasses edge that suits dark cacao

Whole vanilla bean

• Whole vanilla bean — real pod, ground in

No milk powder. No whey. No maltodextrin. No fillers.

How to make dark hot chocolate

1. Heat 8 oz of your liquid of choice. Do not boil.
2. Scoop 2 to 3 tablespoons of mix into your mug.
3. Pour the hot liquid over the mix, then whisk. A small hand whisk or a milk frother is the fastest path to a smooth cup.
4. Let it sit for 30 seconds. The cacao butter will bloom on top — that is what you want. Give it one more stir and drink.

For a thicker cup, use 3 tablespoons and 6 oz of liquid. For an evening drink, add a pinch of sea salt or a small pour of whiskey.

With oat milk

Oat milk gives the richest cup.

With almond milk

Almond milk works.

With coconut milk

Coconut milk works and doubles down on the coconut note.

With water

Water is fine for a cleaner, more cacao-forward drink.

Tasting notes

• Dark, bittersweet cacao body — you can taste that it is real chocolate, not powder
• A soft molasses warmth from the coconut sugar
• Vanilla in the background, not up front
• Clean finish — no coated feeling, no dairy residue

Dark hot chocolate vs regular cocoa powder — why real chocolate matters

Most hot chocolate mixes on the shelf are cocoa powder plus sugar plus milk powder. Cocoa powder is what is left after the cacao butter has been pressed out for use in other products — it is defatted, which is why it can taste chalky and why those mixes rely on milk powder to get any body. Drinking chocolate is different. It is real chocolate — cacao solids and cacao butter both — ground fine enough to dissolve into hot liquid. The fat is what makes the cup drink smooth. That is why a dark hot chocolate made from drinking chocolate feels closer to a proper European cup than to a diner hot cocoa mix.

Nutrition facts & allergens

Vegan. Dairy-free. Soy-free. Gluten-free. No refined cane sugar. Made in a facility that also handles tree nuts. Full nutrition panel on the tin.

Frequently asked questions

Is this vegan?

Yes. No dairy, no milk powder, no whey. Just cacao, cacao butter, coconut sugar, and vanilla.

Can I use plant milk?

Yes. Oat milk gives the creamiest result and matches the coconut sugar well. Almond milk works. Coconut milk works and doubles down on the coconut note. Water is the cleanest, most cacao-forward option.

Does it dissolve smoothly?

Yes, if you whisk it into hot — not boiling — liquid. A small hand whisk or a milk frother will get you a smooth cup in about 20 seconds. If you dump it into cold liquid you will get clumps.

Shipping & storage

Ships from our Berkeley kitchen in small batches. Store the tin in a cool, dry cabinet — no fridge needed. Sealed, the mix keeps its flavor for about 12 months. Once opened, aim for 6 months to catch it at its best.