Ingredients:

  • 2 cups (180g) Dutch-processed cocoa powder
  • 2 ½ cups (300g) Powdered sugar
  • 2 cups (256g) Full-fat dry powdered milk
  • 1 tsp Fine sea salt
  • 2 tsp Espresso powder
  • 4 oz (113g) Dark chocolate bar (60% cacao or higher), chilled and broken into shards
  • 1 cup (80g) Non-dairy powdered creamer

Instructions:

  1. Chill the chocolate. Place the 4 oz dark chocolate bar in the freezer for 10 minutes. Note: This prevents the cocoa butter from softening during the pulsing phase.
  2. Pulverize the bar. Break the chilled chocolate into small pieces and pulse in a food processor until it looks like coarse sand.
  3. Sift the base. Pass the 2 cups cocoa powder and 2 ½ cups powdered sugar through a fine mesh sieve into a large bowl. Note: This removes any clumps that would cause dry spots in your drink.
  4. Combine the dairy. Whisk in the 2 cups dry milk powder and 1 cup non dairy creamer.
  5. Add the enhancers. Stir in the 1 tsp sea salt and 2 tsp espresso powder until the color is uniform throughout.
  6. Integrate the shards. Fold the pulverized dark chocolate into the powder mixture.
  7. Aerate the mix. Give the entire bowl one final, vigorous whisk to ensure the chocolate shards are evenly distributed.
  8. Portion for storage. Transfer the mix into airtight glass jars.
  9. Conduct a test. Mix 1/3 cup of the powder with 1 cup of hot milk until the liquid is glossy and dark.
  10. Seal and label. Store in a cool, dry place away from direct sunlight.