8 serve pack Luxury Hot/Cold Chocolate Mix Milk 41.5% Cocoa

8 serve pack Luxury Hot/Cold Chocolate Mix Milk 41.5% Cocoa

Ingredients: Belgian Milk Chocolate minimum Cocoa 41.5% (Sugar, Cocoa Mass, Whole MILK Powder, Emulsifier [SOY Lecithin], Flavouring [Natural Vanilla]).
Milk Chocolate contains Milk Solids 20% min.
For allergens see ingredients in BOLD above.
May contain: Celery, cereals containing gluten, crustaceans, eggs, fish, lupin, molluscs, mustard, tree nuts, peanuts, sesame seeds, sulphur dioxide/sulphites.
Instructions
Method 1: Luxury Hot Chocolate
Fill your mug with cold milk of your choice to ¾ full. Place the milk in a saucepan, bring just to the boil, remove immediately from heat and add approximately 1½ to 2 heaped tablespoons (35g) of Luxury Hot Chocolate Mix, or adjust to your taste. Whisk the mixture using a hand whisk, or for perfect cafe style Luxury Hot Chocolate, use a hand blender. Pour into mug to serve.
WARNING: Always take care and follow the manufacturer’s instructions when whisking hot liquids.
Method 2: Luxury Cold Chocolate Milk
Place 35g or 2 heaped table spoons of Anton Hazelle’s Luxury Chocolate Mix in a microwaveable bowl, add 2 tablespoons of milk and stir. Place in microwave, melt on full power for 40 seconds, stir and return to the microwave for 20 seconds. Stir until melted, repeat if necessary. Pour melted mixture into a glass. Keep stirring whilst adding more cold milk until glass is almost full. Alternatively add ingredients as above into a blender and blend. Serve in glass.
Method 3: Luxury Iced Chocolate
Melt the chocolate as in method 2. Place in a food processor capable of crushing ice. Add ice to the glass you are going to use, top up with milk of your choice, pour into your food processor with the melted chocolate mixture and blend. Serve in glass.
Method 4: Luxury Chocolate Ice Cream Milk Shake
Melt the chocolate as in method 2. Place chocolate mixture in a food processor, add two scoops of vanilla ice cream, top up with milk of your choice and blend. Serve in glass.