As the weather turns colder, what better way to warm up with a cup of real hot chocolate, amped up by the complex notes of our heirloom cocoa. The intensity of the Madécasse Pure Dark Chocolate 92% bar is the perfect ingredient to take away the winter chills!

  • Type:

  • Prep:
    5 min

  • Cook:
    10 min

  • Yield:
    6 to 8 portions


This classic hot chocolate is great on its own, but can also take on additional flavors – customize your cup with spice, heat, or a boozy kick. Infuse two sticks of cinnamon or a one-inch piece of smoky whole arbol or guajillo pepper into the chocolate as it simmers, or add a spoonful of dark rum or brandy. Light brown sugar can also be replaced with piloncillo or palm sugar. Before serving, blend the chocolate with a handheld immersion blender to create a frothy foam.


1 quart (950 grams) whole milk
1/4 cup (60 grams) heavy cream
1 cup (200 grams) light brown sugar
1/2 teaspoon (2 grams) sea salt
1 piece Madécasse Bourbon Vanilla bean, split and scraped
3 bars (225g) Madécasse Pure Dark Chocolate 92%, roughly chopped


  1. Combine the milk, cream, brown sugar, salt, and the vanilla bean in a medium sauce pan and bring to a boil over medium heat. Reduce heat to low and hold at a bare simmer, stirring occasionally, for five minutes.
  2. Whisk in the chopped chocolate and continue to simmer an additional five minutes. Remove the vanilla bean and any added spices. Blend well and serve immediately.

Serving suggestion: Garnish with steamed milk, whipped cream, or a few fluffy marshmallows, with a side of Chocolate Butter Cookies or warm Sea Salt and Nibs Brownies.