How to choose drinking chocolate
Drinking chocolate is cocoa powder already blended with sugar, and sometimes milk solids and flavours, so it is ready to mix into milk. The main differences between brands are cocoa content, what else goes into the blend and how much you will get through.
By cocoa content and flavour
A higher cocoa percentage gives a richer, less sweet cup. Kali 33% Premium Drinking Chocolate contains only sugar and 33% cocoa powder sourced from West Africa. Its maker describes it as smooth and mellow, with red fruit and nutty notes. Arkadia Drinking Chocolate is a 24% cocoa all-rounder with soft caramel and vanilla notes. For a flavoured cup without syrups, try Vittoria Chocochino Mint or Vittoria Chocochino White, alongside the Original.
Dairy-free, vegan and gluten-free options
Kali 33% is labelled gluten free, dairy free and vegan by its Melbourne maker, Somage. Every batch is tested with oat, soy and dairy milk, so it suits plant-based milks. Arkadia's 24% blend contains milk solids. Vittoria does not publish ingredients or dietary claims online, so check the pack if you need to avoid an allergen.
By how much you use
The Vittoria Chocochino range comes in 375g packs, a good size for home. Kali and Arkadia come in 1kg bags for cafés, offices and households that get through a lot. At Arkadia's suggested 20g serve, a 1kg bag makes around 50 drinks.
For hot chocolate, mochas and iced chocolate
All three brands work hot or cold. Vittoria suggests its drinking chocolate for hot chocolate, iced chocolate, mochas and iced coffee, or dusted over a cappuccino. For a mocha, stir drinking chocolate into a shot pulled with espresso beans, then top with steamed milk. A stainless steel chocolate shaker makes dusting cappuccinos quicker and tidier.
How to make hot chocolate with a steam wand
Kali's recommended method works on any espresso machine with a steam wand:
- Measure: about 10g of chocolate per 100mL of milk, so 20g for a 200mL cup.
- Whisk: pour cold milk into the jug first, add the chocolate and whisk for around 10 seconds until it disperses.
- Heat: steam to about 65°C, or until small bubbles appear. Do not boil.
No steam wand? Heat it in a saucepan on the stovetop, stirring, to the same temperature.
For chocolate made for vending machines, see Vending & Sugar.
FAQs
Is hot chocolate gluten free?
It depends on the blend, so check the label. Kali 33% Premium Drinking Chocolate is labelled gluten free and contains only sugar and cocoa powder. Arkadia's 24% drinking chocolate makes no gluten-free claim, and Vittoria does not publish dietary information online. If you are coeliac or avoiding gluten, check the pack of any blend before you buy, because recipes and labels can change.
Which drinking chocolate is dairy free?
In our range, Kali 33% is labelled dairy free and vegan. Its only ingredients are sugar and cocoa powder, and its maker tests each batch with oat, soy and dairy milk. Arkadia's 24% drinking chocolate contains milk solids, so it is not dairy free. Vittoria does not list ingredients online, so check the pack.
What is the difference between drinking chocolate and cocoa powder?
Cocoa powder is plain, unsweetened cocoa, mostly used for baking. Drinking chocolate is cocoa powder already blended with sugar, and in some brands milk solids and flavourings, so it dissolves into milk as a ready-made hot chocolate. Kali 33%, for example, is sugar plus 33% cocoa powder, while Arkadia's 24% blend also adds milk solids, salt and flavour.
How much drinking chocolate do you use per cup?
About 20g for a standard 200mL cup. Kali recommends 10g of chocolate per 100mL of milk, which is about a tablespoon for a regular cup. Arkadia also uses a 20g serve, which gives around 50 drinks from a 1kg bag. Add a little more for a richer cup, or less if you are adding it to a coffee as a mocha.
Can I make white or mint hot chocolate?
Yes. Vittoria Chocochino White and Vittoria Chocochino Mint are Italian-style drinking chocolates in 375g packs. Make them the same way as a regular hot chocolate, with hot or cold milk. Vittoria also suggests them for iced chocolate and mochas, or as a sweet dusting on a cappuccino.