Ingredients:

  • 120 g Dutch-process Cocoa Powder (High-quality, unsweetened)
  • 180 g Powdered Sugar (Icing Sugar), sifted
  • 50 g Finely Grated Dark Chocolate (70% cacao minimum)
  • 60 g Full-Fat Dried Milk Powder (Optional, for richness)
  • 16 g Cornflour (Cornstarch, for thickness)
  • 3 g Fine Sea Salt (1/2 tsp)
  • 5 g Vanilla Powder or Espresso Powder (1 tsp, for flavour enhancement)

Instructions:

  1. Using a Microplane or fine grater, grate the block of dark chocolate very finely. Set aside. The finer the grate, the quicker it dissolves.
  2. Place a fine-mesh sieve over a large mixing bowl. Add the cocoa powder, powdered sugar (icing sugar), cornflour (cornstarch), and dried milk powder (if using) into the sieve.
  3. Tap or gently stir the ingredients through the sieve into the bowl. This crucial step prevents lumps, ensures smoothness, and incorporates air.
  4. Add the fine sea salt and vanilla or espresso powder to the sifted dry ingredients.
  5. Add the finely grated dark chocolate to the bowl.
  6. Using a whisk, gently mix all the ingredients until everything is uniformly distributed and the mixture is a consistent dark brown color. Ensure the grated chocolate is spread throughout the powder.
  7. Transfer the finished Luxury Velvet Hot Chocolate Powder into a clean, airtight jar or container. Store at room temperature away from direct heat and light for up to six months.
  8. To make the smoothest drink, scoop 2.5–3 tablespoons of the powder into your mug. Add a small splash (about 2 Tbsp / 30 ml) of hot milk or water. Whisk vigorously until a thick, dark, glossy paste forms (The 'Roux' method).
  9. Gradually add the remaining hot milk (or alternative liquid) to the paste, stirring continuously until the drink is smooth, hot, and frothy.