Brick Oven recipe
Jamaican European Style Hot Chocolate
Our 75% Dark Hot Chocolate Block isn't just for making an unforgettable cup of European-style hot chocolate—it's one of the most versatile ingredients you can keep in your kitchen.
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1.5 oz (1/3 block) Brick Oven Roasters chocolate, chopped or grated
2 cups (480 ml) whole milk
Sweetener (condensed milk or sugar)
Pinch of sea salt
½ tsp vanilla (optional)
cinnamon or nutmeg (optional)
METHOD
Shave or shred the chocolate.
Heat the milk in a saucepan over medium heat until steaming but not boiling.
Add the chopped chocolate and whisk continuously until fully melted.
Add sweetener, salt, and other options.
Simmer gently for 2–3 minutes, stirring constantly until smooth and slightly thickened.
Pour into cups and serve immediately
2 cups (480 ml) whole milk
Sweetener (condensed milk or sugar)
Pinch of sea salt
½ tsp vanilla (optional)
cinnamon or nutmeg (optional)
METHOD
Shave or shred the chocolate.
Heat the milk in a saucepan over medium heat until steaming but not boiling.
Add the chopped chocolate and whisk continuously until fully melted.
Add sweetener, salt, and other options.
Simmer gently for 2–3 minutes, stirring constantly until smooth and slightly thickened.
Pour into cups and serve immediately