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Temper couverture and chocolate correctly
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Posted in: Things to know, Chocolate, Sweet recipes, Chocolate and pralines, Pralines, Chocolate specialities
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How to temper couverture and chocolate correctly so that it can be used for further processing. Here you will learn...
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The most common mistakes when working with chocolate or couverture
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Posted in: Things to know, Chocolate
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The chocolate does not set, gets grey dots or a haze and so on and so forth. Many mistakes can occur when working...
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Mould your own chocolate Easter bunnies
Mould your own chocolate Easter bunnies
Posted in: Things to know, Chocolate, Seasonal recipe ideas, Spring & Easter, Sweet recipes, Chocolate and pralines, Chocolate specialities
2019-03-10
33 Liked
You can easily make your own Easter bunnies at home! You can find out how to do it and what you need here. A sweet...
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Drinking chocolate on a stick / Homemade hot chocolate sticks

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Drinking chocolate with a stick

Make your own drinking chocolate on a stick as a gift. In this article, we show you how to make your own drinking chocolate on a stick step by step. The drinking chocolate cubes are filled with a melt-in-the-mouth ganache made from 65% Maracaibo couverture and provide a wonderful chocolaty mouthfeel. Our Homemade Hot Chocolate Sticks are quick to make and a perfect gift idea. The chocolate sticks are also ideal for selling in a café, restaurant or at a market.

As always, you can download the recipe at the end of the article.

Most important key data

Quantity: 24 pieces
Production time: approx. 40 minutes
Difficulty level: medium
Shelf life: 1 month


Ganache for drinking chocolate

180 g whole cream

20 g glucose

10 g sorbitol

10 g butter

240 g Macacaibo 65% couverture

Additional material

400 g Maracaibo 65% couverture for pouring

24 pieces ice cream wooden sticks

Making the ganache

Bring the full cream, glucose, sorbitol and butter to the boil in a pan. Place the Maracaibo 65% couverture pieces in a separate bowl. As soon as the cream mixture starts to boil, pour it over the couverture pieces.

Leave to stand for approx. 1 minute and then stir slowly with a whisk until a homogeneous, beautifully glossy ganache is formed. Place the finished ganache in a piping bag and leave to stand at room temperature for at least 1 hour.

Pouring out the drinking chocolate mould

Now you need our praline mould cube 3 x 3x 3 cm in size. You can wash them briefly by hand with lukewarm water and a little washing-up liquid and dry them roughly with a towel. It is then important to polish the mould well with household paper so that the individual cubes end up with a nice shine.

After polishing the mould, you will need tempered couverture. In this blog post, you can find out how to temper couverture correctly!

With the tempered couverture, you can now brush each individual cube with a little tempered couverture. This is only done so that no air bubbles can form in the corners. We used dark couverture 65%, but it also works well with white or milk couverture if you prefer to use a different type.

It is not important that there is chocolate everywhere, just mainly in all corners so that no air bubbles can form. When brushing, you must work quickly so that the chocolate does not set too firmly. You can then use a metal horn to remove the excess chocolate from the surface.

Finally, you can fill a piping bag with tempered couverture, seal with a clip and cut a small hole. Now fill the individual cubes to the brim with liquid chocolate. You also need to work quickly here so that the couverture doesn't stick to you.

As soon as all the cubes are completely filled with chocolate, it is best to take a large bowl and turn the chocolate mould 180° and pour the still liquid chocolate back into the bowl. At the end, there should only be a thin rim of chocolate. You can also use a chocolate mallet or the back of a spatula to remove the remaining chocolate from the mould.

As soon as most of the chocolate is back in the bowl, you can use a metal horn to remove the excess chocolate from the surface of the chocolate mould.

Place the finished chocolate mould in the fridge for 5 minutes. During this time, the still liquid chocolate will set.

Remove the chocolate mould from the fridge after 5 minutes and now use your slightly cooled ganache, which is in the piping bag. Now fill each individual cube almost to the top. However, leave a thin layer of approx. 3 mm. Once all the cubes have been filled with the ganache, you can leave them at room temperature for approx. 1 hour. This will allow the top layer of ganache to dry slightly and make it much easier to seal.

Now fill another piping bag with tempered couverture and seal only 12 of the 24 cubes with the liquid chocolate.

Now you can remove the excess chocolate with a metal horn. I recommend that you only seal half of the mould with liquid couverture so that you have enough time to place the wooden sticks in the centre of each individual cube. You can then finish the other half straight away.

Place the finished hot chocolate sticks in the fridge for approx. 20 - 30 minutes. You can then remove each individual hot chocolate stick from the mould. The finished drinking chocolates can then be beautifully packaged; we recommend using individual transparent bags and closing them with a nice mesh.

Homemade hot chocolate sticks

The cold season is the perfect time to spoil yourself with a hot cup of drinking chocolate on a stick. This delicious and creative way to enjoy hot chocolate comes straight from the stick and is a wonderful way to spoil yourself or others. In this blog post, you will find out how you can easily make your own drinking chocolate on a stick, what ingredients you need and how you can make it as a sophisticated gift.

What is drinking chocolate on a stick and how is it prepared?

Drinking chocolate on a stick is an innovative form of hot chocolate presented in an elegant format. It consists of melted chocolate that is moulded in the form of sticks or small cubes. When you dip the drinking chocolate on a stick into hot milk, it melts and turns into delicious hot chocolate that can be refined with various flavours and ingredients.

Can I add different flavours?

Yes, the possibilities are almost endless when it comes to the flavours and aromas of your drinking chocolate on a stick. For example, you can add cinnamon or vanilla extract to give the chocolate a special flavour. The addition of cocoa powder also provides a more intense chocolate flavour. For chocolate lovers who like to experiment, other ingredients such as chilli or coffee can be added to create an exciting flavour combination. The variations are endless and you can customise the drinking chocolate to suit your personal taste.

How can I use drinking chocolate on a stick as a gift from the kitchen?

Drinking chocolate on a stick is an excellent gift idea that you can whip up quickly and easily in your own kitchen. It makes an excellent personalised gift for friends and family, especially in the colder months when hot chocolate is particularly appreciated. You can package your drinking chocolate on a stick creatively by filling it into transparent bags or small jars and labelling it with a pretty label. Add some mini marshmallows or sugar sprinkles to make the gift even more attractive. Another option is to put several flavours together in a set so that the recipient can try out different variations.

How do I store my homemade drinking chocolate on a stick?

Proper storage is crucial to preserving the quality of your homemade drinking chocolate on a stick. If you are not using the chocolate immediately, you can store it in an airtight container to protect it from moisture and temperature differences.

What is the shelf life of homemade drinking chocolate?

The shelf life of homemade drinking chocolate on a stick is usually one month if kept in a cool, dry place. Make sure it is packed airtight to preserve its freshness.

You can also freeze the drinking chocolate on a stick if you want to keep it for longer. Make sure to wrap it in an airtight container or cling film to prevent frost damage. If you want to reuse the chocolate, simply leave it to defrost at room temperature before dipping it in hot milk. This preserves the delicious flavour and you can treat yourself to a delicious hot chocolate on a stick at any time.

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Posted in: Cooking, Seasonal recipe ideas, Drinks, Sweet recipes, Chocolate and pralines, Winter & Christmas, Chocolate specialities

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