Yield: about 76 2-tablespoon servings


  • 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
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  • step 1: HideShow Images

    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.

  • step 2: HideShow Images

    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.

  • step 3: HideShow Images

    Combine 2 tablespoons cocoa mix with 8 oz. of very warm milk and stir to combine until well blended.