Hot Chocolate
Serves: 100
Total Cook Time: 5
Prep Time: 5
Cook Time: 0
Ingredients
Velvet Concentrate
- 100g (1/2 cup) granulated monk fruit/erythritol
- 30g (1/3 cup) oat bran
- 3g (1 tsp level) pure stevia extract powder
- 5g (1 tsp scant) iodized salt
- 4g (1.5 tsp) vanilla powder
- 2.5g (3/4 tsp level) xanthan gum
- 2.5g (3/4 tsp level) guar gum
- 2.5g (1/2 tsp level) baking soda
Chocolate Base
- 275g (3 cups) raw cacao powder
Instructions
Batch Prep
- Add all Velvet Concentrate ingredients (monk fruit/erythritol, oat bran, stevia, salt, vanilla powder, xanthan gum, guar gum, and baking soda) to a dry high-speed blender or NutriBullet.
- Blend on high for 20–30 seconds until the oat bran and granules are completely pulverized into a fine confectioners’ dust. Let sit for 30 seconds for the dust to settle.
- In a large mixing bowl, add the raw cacao powder. Pour the pulverized concentrate over top and whisk thoroughly for 60 seconds until completely uniform with no white streaks remaining.
- Transfer to an airtight 1-quart container (makes ~4 cups / 422g total mix, about 100 servings).
To Make a Cup (The 10-Second Bloom Method)
- Add mix to the bottom of a dry mug: use 1.5 rounded tsp (~4.2g) for an 8 oz cup, or 1 rounded TBSP (~8.5g) for a 12–16 oz mug.
- Add 2 TBSP of hot or boiling water and stir briskly for 5–10 seconds. The mixture will bubble slightly and turn dark mahogany brown as the baking soda neutralizes the cacao’s acidity and the oat bran blooms into a thick, glossy ganache.
- Pour in the rest of your hot water or steamed milk (or plant milk) while stirring, or froth for 5 seconds with a handheld frother for café microfoam.
- For iced chocolate, bloom with the 2 TBSP hot water first, then pour cold liquid and ice directly over top.
