I have been looking forward to making the Hot Chocolate Mix all fall! I doubled this recipe and it made 13 bags of hot chocolate mix. I spent almost an entire day chopping chocolate. I tried to chop it with the chef dini and it did not work. I tried using a mini food processing machine and the blade kept popping up. Finally, I tried using the blender and voila it worked. I chopped 8 and a 1/4 cups of chocolate. I used semi sweet and dark chocolate. While the vanilla beans are a tad expensive they are worth the money. We tried the hot chocolate before we bagged it for others and it was amazing! 🙂
I am going to have to make another batch of Hot chocolate mix next year for us to keep :).
2 vanilla beans
4 cups granulated sugar
1½ lbs. good quality semi-sweet chocolate, coarsely chopped
9 oz. good quality bittersweet chocolate, coarsely chopped
2 cups Dutch process cocoa powder*
Split and scrape the vanilla beans and combine in a large bowl or jar with the sugar. Work the vanilla seeds into the sugar with your fingers. Bury the pods under the sugar, cover tightly and let stand overnight (or up to months) at room temperature. Remove the pods when ready to use.
In the bowl of a food processor fitted with the metal blade, combine the sugar, semisweet and bittersweet chocolate, and Dutch process cocoa powder. Process in 4-second pulses until the chocolate is very finely ground and the mixture is well combined. Store the mix in an airtight container for up to 6 months.
Combine 2 tablespoons cocoa mix with 8 oz. of very warm milk and stir to combine until well blended.
*I am unable to find Dutch process cocoa powder in area stores, so I use a blend of natural and Dutch process cocoa.