Apotheker's Simple Hot (or Iced) Chocolate Recipe

Posted by | December 03, 2014 |
Apotheker's Hot Chocolate


½ bar of Apotheker’s Classic Dark Chocolate
8-10 oz. water* or milk of your choice
Raw Honey or Pure Maple Syrup (optional). If using honey, we recommend raw, untreated honey, if possible.
Pinch of Sea Salt (optional). We recommend Red Alaea Salt.

Break up Apotheker’s chocolate and melt in saucepan with water or milk. Add a scoop of honey or maple syrup and a pinch of salt if you wish. Stir until chocolate is melted and ENJOY!

We highly recommend topping your hot chocolate with one of our Dark Chocolate Topped Mallows.

For a warm weather treat, serve over ice for a creamy iced chocolate drink.

*We have found that our chocolate makes a perfectly smooth hot chocolate with just water, no dairy needed! Give it a try.

Makes 1-2 servings.

Our chocolate is sourced from a small, family cooperative in the Dominican Republic and is organically and biodynamically grown. It is naturally high in magnesium, calcium, iron, zinc, copper & potassium; healthy fats and fiber. We only use raw tupelo honey in our chocolate bars from a third generation beekeeper that does not use antibiotics or chemicals of any kind on her happy bees. Because we heat our chocolate to a low temperature, we ensure we do not lose many of the vital minerals, vitamins and enzymes found in raw honey. White Tupelo is found in the South and is a rich, mild tasting honey; it is also often considered safe for diabetics (though we recommend asking your doctor first). Other ingredients include organic ground vanilla bean powder, which is high in trace minerals, potassium and magnesium; and non-GMO sunflower lecithin, high in fatty acids that are wonderful for the brain and nervous system.

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