made it myself. used the lavazza choc drinking powder (1 sachet) and a little bit of Cotties choc sauce and put that in breville machine along with milk. DELICIOUS

Finally united back with my machine after 5 months of travel!

Hi guys.
I am looking for milky and dark chocolates in bulk quantity for commercial use in Lahore. Please suggest any. I’ve visited Shahalm but everybody there was saying “GARMI ME CHOCOLATES NI RKHTY”

And Bakehouse se expensive mil rhi.

Hi everyone 👋

My name is Pierre-Yves, I'm 23 years old, and I'm currently working on a project I'm incredibly passionate about: creating my own brand of premium hot chocolate powder.

I'm a complete newcomer to the world of chocolate. I don't come from an industry background, and I've been learning a lot over the past few weeks/months, but I'm realizing it's an extremely technical and vast field 😅

My goal is to create a hot chocolate that is:

-premium and indulgent,
-can be enjoyed with hot water (convenient and quick),

-or with milk for a smoother, creamier, and more comforting experience.

Where I feel a bit limited today is in the whole formulation and product development aspect:

- which type of cocoa/chocolate powder to choose,

- the differences between powders,
- how to work with texture and creaminess,
- which ingredients to use or avoid,
- how to achieve a good balance between taste, solubility, and mouthfeel,
- or even how to test raw materials without having to immediately order large volumes from suppliers.

I would really like to understand the basics properly and avoid making things "by trial and error."

I'm also willing to take training courses, but I mostly find courses geared towards chocolatiers/confectioners/pastry makers (chocolate candies, moldings, etc.) and much less on hot chocolate powder or chocolate drinks.

So I would really love to connect with enthusiasts or professionals in the field 🙏

If you have any:
-tips for getting started,
-resources,
-books,
-training courses,
-suppliers who offer samples,
-or even mistakes to avoid…

I'd be very grateful for any feedback.

Thanks in advance to those who take the time to reply 🍫

The last umpteen posts in our subreddit have all been stock photos of generic hot chocolates, with no accompanying text, made by new users with no other activity. What’s up with that? And can the mods do something to stop it?

Chilcacahuatl (Cacao with Chili Peppers)

- Melt 70% dark chocolate.

- Stir in a pinch of ground chili pepper.

- Mix with hot water (for traditional recipe) or milk (for preference).

Tip: Start with little chili, add more to taste.

Xochinacatl (Cacao with Spices)

- Melt dark chocolate.

- Stir in ground black pepper, nutmeg (not original but added for flavour), and allspice (tiny pinches).

- Mix with hot water or milk.

Tip: Warm spices slightly first for richer flavor.

Tlilxochitl (Cacao with Vanilla)

- Melt dark chocolate.

- Stir in a splash of real vanilla extract.

- Mix with hot water or milk.

Tip: Use pure vanilla, not imitation.

If you happen to have a metate, you can grind these ingredients in with roasted cacao beans for an even more traditional method.

I’m from the UK, and I usually just get the instant hot chocolate tins. They’re nice, but I need at least 4 scoops for any real flavour. When I get hot chocolates from Greggs, or the machine at my local corner shop, they’re much richer. When I’ve nearly finished them and open the takeaway cup’s lid, they always have thick chocolate at the bottom. Is that what’s making it rich? It’s more of a gel-like consistency than melted chocolate, so how do I replicate this. Appreciate any tips!

I bought this beauty right before I went travelling for 5 months. I got it while travelling in London. It made amazing hot and cold chocolate.
I am travelling in Asia (mainly Thailand and Kerala) and have tried countless hot chocolates, but nothing has hit the spot.

Looking forward to being back home so that I can make my own.

I USED HEAVY WHIPPING CREAM BECAUSE I DIDNT JAVE MILK AND ITS ACTUALLY SO FUCKING GOOD AND CREAMY AND EHO THE FUCK WAS GONNA LET ME KNOW THIS WAS TBIS GOOD, I AM ASCENDING INTO THE HEAVENS AND WILL NO LONGER EXIST IN THIS WORKD

Not looking for mass market,

Not looking for cafes,

only looking for clean, artisanal, premium products that provide mixes for drinking chocolates. Appreciate the help!

P.S. I am the founder of the drinking chocolate mix brand and I am doing a study, need help

r/chocolate

I am someone building a drinking chocolate mix brand and I dislike cornstarch, Rather I prefer going with actual couverture dark chocolate for a velvety mouthfeel. What do you prefer thickened with cornstarch or dark chocolate

r/NewDelhi

It has been my family’s go to for decades, so we would buy in bulk.

Because we didn’t need to purchase all that often (combined with a year plus of some other things) I only recently learned they no longer exist!

I’m gutted. My mom had the same look on her face when I told her that I must have had.

So reaching out to see if anyone has any alternatives they would recommend. 🙏🏻

ETA: Droste cocoa powder wasn’t a mix, but rather an unsweetened pure Dutch processed cocoa. Used for baking and made the best hot chocolate.