Dec 18


Hot Chocolate Sticks

I’m about to get real crafty on you.

I love making gifts. Buying a gift is fun, especially if you get to see the recipient open it, but making gifts is hugely entertaining. For me, it’s an excuse to try ridiculous and absurd and totally unnecessary edibles. Like this.

I’ve been wanting to make homemade hot chocolate as a gift now for some time, but felt somewhat neutral on the idea of mixing together cocoa and sugar in a jar to create a mix. Finally, I found what I was looking for: a cube of chocolate ON A STICK melted into hot milk, for a creamy, interactive hot chocolate experience. After making a double batch for my friends and family, I most certainly now want to make a batch for myself, and I thought you might, too.

The concept is simple enough: take a really, really good chocolate, melt it, add cocoa and powdered sugar, pipe into mold, add a stick, and call yourself Willy Wonka.

But first, let’s talk about chocolate for a minute. Or rather, melting it. When melting chocolate, water is like poison: a single drop can cause the whole batch to seize up, leaving you with an awkward, clumpy glob. The common impulse at this point is to increase the heat, which only makes matters worse. Traditionally, home bakers have melted chocolate in a double boiler, which produces steam and as you may know, steam is WATER. Not really good for steam to billow out from a double boiler only to collapse immediately into your chocolate. Solution? Microwave. Not the most sophisticated sounding solution, but definitely the easiest and fastest way to get chocolate that is perfectly melted.


Next! Your beautifully melted chocolate is about to turn into a thick, brown, glob that seems unusable. This is exactly the way that it should be. Remember, we’re not going for chocolate milk, we’re going for a rich, thick, creamy mug of miracle, and the cocoa and powdered sugar push us closer to that end.

Getting the chocolate into the molds (these ice cube trays work perrrrfectly) is the next challenge. My first batch was a bit too thick with too many dry ingredients, which produced a sensation in my arms that I was actually squeezing mostly dry concrete out of my piping bag. Keep those dry ingredients loosely packed for a more successful project.

Then prod each with a stick and add four little marshmallows to the top. The marshmallows are not technically required, I suppose, but they do make them look a lot more like hot chocolate and a lot less like a chocolate lollipop. Right? Plus who doesn’t like a few little mallows?

After a few hours of waiting…



they can come out of their little mold, solid as a rock.

Now I suppose you could stop here. But after making such a clever little gift, shouldn’t you give it the courtesy of some fancypants ribbon and some little instructions?

Yes. Yes you should. You’ll have a whole little fleet of gifts so purty you won’t want anyone to unwrap them.

Except that you do. Because otherwise, there would be none of this. Which is really just quite unacceptable.

Hot Chocolate Sticks
Adapted from Giver’slog

Makes 15-16 sticks

Update: It seems that some people have had trouble with the consistency of the mixture becoming too thick. I made another batch and weighed the dry ingredients and have included the measurements below. This should help to remove any issues caused by inconsistencies in measuring cup sizes or method of packing those cups.

sticks (at least 5 inches long)
piping bag or sandwich bag with 1/2″ corner cut off
ice cube tray or deep candy mold, each cavity approximately 1 ounce

9 oz. milk chocolate (not chips)
7 oz. semi-sweet chocolate (not chips)
1/2 c (1.5 oz) loosely packed cocoa
1 c (4.5 oz) loosely packed powdered sugar
1/8 tsp salt
mini marshmallows

In a medium bowl, sift together cocoa, powdered sugar, and salt. Set aside

Chop chocolate into small pieces (no larger than about 3/4″ inch long) and combine in a glass bowl that is completely dry. Microwave in 30 second bursts on 50% power, stirring between each burst, ensuring that your spatula is also completely dry. Once chocolate is about 2/3 melted (there are still some chunks in the melted chocolate), stir until remaining chunks melt. This prevents the chocolate from getting too hot.

Pour melted chocolate into the mixing bowl containing the dry ingredients and stir until combined. Mixture will be very thick, similar to brownie batter. Spoon mixture into a piping bag (no coupler or tip is needed) or into a sandwich bag with the corner sliced off. Pipe the chocolate into an ice cube tray.

Once all chocolate has been piped, pound the tray lightly on the counter to eliminate air bubbles and to flatten the tops of the cubes if they are uneven. Working one cube at a time, insert a stick and place four mini marshmallows onto the top of the cube. Once all cubes are complete, set aside until cubes are completely dry. You can also place them in the fridge if you are in a hurry.

Once all cubes are dry, remove carefully from the molds. Wrap pretty and store in the cupboard.

To Use:
Heat up 1 cup milk (approximately 1 ounce of chocolate should be used for each cup of milk, so adjust based on the weight of your cube) and stir in. Cube will take several minutes to dissolve completely.


  1. Suzy says:

    Yummy! And cute! We will have to try this while you are home!

  2. Brad says:


  3. This sounds great! I’m just wondering why not chips–is it because of the fat content or something else? Also–you have a high proportion of milk chocolate… Do you think a dairy free version would work? Or would it not be melty enough?

    1. Kristi @ 30 Pounds of Apples says:

      I’ve heard that chips tend to be formulated to try to prevent melting, though I imagine you could still end up with a pretty tasty treat. The first time I made this, I attempted to use a higher percentage of darker chocolate, but the result was a very dark, almost bitter flavor when making the hot chocolate, so I swapped some of the dark chocolate out for a milk chocolate. I have not experimented making this dairy free… the stick is stirred into milk, not water, but I imagine it might do just fine in a soy or almond milk.

      1. Brittany says:

        Having made the homemade powdered mix with chocolate chips (because the layers looked cute), I have some strong anecdotal evidence that supports the idea that the normal size chocolate chips don’t melt as easy as one would like. I usually end up with a glob of unmelted chocolate after lots and lots of stirring (with a whisk, even!).

        1. Ashley says:

          Same here. I made white-chocolate covered strawberries using chips and melting on the stove and in the microwave. What I found after multiple attempts is that they only stay that nice gooey consistancy for a short window. Then they clump up and crumble, and there’s no saving them after that.

          1. RV says:

            The clumping is actually caused from getting the chocolate too hot… it is burned when it gets clumpy and crumbles. This is especially true for the candy melts and white chocolate… they can sometimes be saved by adding some shortening if it isn’t too burned.

          2. Michelle says:

            I just made a sample batch.(christmas testing) I used Herseys milk chocolate melting drops they worked great. No clumping.

  4. CheezyK says:

    Oh boy, oh boy, oh boy! Is it wrong that I’m thinking of potential Christmas presents already?

    1. Kristi @ 30 Pounds of Apples says:

      Absolutely not. Maybe you won’t be up until 2 the night you make them if you think ahead, like I was!

      1. shawnee831 says:

        how about using peppermint sticks at Christmas, instead of a stick? Then they would also have that minty taste, and be pretty and festive?!

  5. Em says:

    Can golden yellow sugar be used in place of the loosely packed powdered sugar? Thanks!

    1. Kristi @ 30 Pounds of Apples says:

      Hmm, I’m not sure I’m familiar with golden yellow sugar… raw sugar? I would be concerned that using a heavier grain of sugar would leave the cubes with a grainy look… they’d probably still taste good though!

      1. George says:

        My understanding is that if you put granulated sugar through a food processor with a little corn starch you wind up with something very similar to powdered sugar. I’m sure there’s a conversion out there somewhere–I’d look for “vegan powdered sugar substitute”.

      2. MARIE says:

        If you put regular granulated sugar in a blender and use the pulse button a few times you will have powdered sugar. Learned this in girl scouts a million years ago.


  6. Laura says:

    Love this idea! Where did you find your sticks?

    1. Kristi @ 30 Pounds of Apples says:

      Michael’s! Check the candy/cake decorating section, you can find lollipop-style white sticks or these ones, which are made from bamboo. I prefer the look and feel of the bamboo ones.

      1. Beth says:

        I was given the equivalent with a plastic spoon instead of the stick – I’d rather avoid plastic, but it made for the stirring implement built in.

        1. Kristi @ 30 Pounds of Apples says:

          Oh now that’s clever. I too try to steer clear of plastic when I can. I suppose you could buy some spoons with interesting handles (or regular ones, actually) and then your giftee would have a new, reusable spoon as well!

          1. Wendy says:

            I’ve used bamboo spoons with this recipe.

      2. Ashley says:

        What are your thoughts on using candy canes?

        1. Kristi @ 30 Pounds of Apples says:

          I think they would be SUPER cute, and probably would add a nice little mint flavor.

          1. Alysia says:

            OMG thats an even better idea for xmas presents !!

  7. Lisa says:

    Ditto to CheezyK’s comments –> Dec 2012 – you are in my sights!!

    1. CheezyK says:

      Oh, I’m so glad to hear I’m not the only one! :)

  8. Sierra says:

    Having received two of these as a gift from Kristi this year, let me describe how they turn out in the cup: even in skim milk, they were thickly chocolate and melt-y smooth. It did not taste like dry mix, and I *may* have licked the stick before it had all melted. Yum. I wish I had another one right now…

    1. Kristi @ 30 Pounds of Apples says:

      I have one remaining!

  9. jen says:

    this didnt work for me. way too many dry ingredients . way too thick.

    1. Kristi @ 30 Pounds of Apples says:

      The first batch I made came out too thick. I found that if I measured out the cocoa and powdered sugar lightly packed, it worked much better.

      1. noneo says:

        Now you understand why recipes need to be measured by weight not volume.

        1. Kristi @ 30 Pounds of Apples says:

          It is an important distinction. I’ve considered attempting to transfer ALL my recipes to weight measurement. I suppose I need a more accurate food scale first, mine is rather dinky and only questionably reliable.

      2. You should always use a spoon to add any dry ingredients to the measuring cup and use the correct size and a style that can be leveled with the flat back of a knife. That prevents over packing. The exception is brown sugar which should almost always be at least lightly packed (or more depending on the recipe).

    2. Krystyn says:

      was too thick for me too :( wasted 16 oz of chocolate!!

      1. Kristi @ 30 Pounds of Apples says:

        Oh no! My first batch was almost unbearably thick… loosely packing the cocoa and powdered sugar helped significantly. Sorry yours didn’t work out!

      2. Rose says:

        Could it really not be salvaged?? I think I would mix it as much as possible and then take it out by spoonfuls and use at home to make myself my own not-pretty hot chocolate globs or something. The ingredients are good, it couldn’t taste too bad. :)

        1. Lauren says:

          I found the same and salvaged it nicely by mixing in another 100g of melted chocolate mixing in and then giving the whole lot another 30 seconds in the microwave.

  10. natalia says:

    where did you get the ice cube trays? awesome!

    1. Kristi @ 30 Pounds of Apples says:

      I found mine on Amazon, here. They’re silicone, so it’s relatively easy to get the blocks out as well.

    2. Evelyn says:

      You can get those silicon trays ad JoAnn’s and Michael’s too.

  11. Corinna says:

    You could use chocolate chips just make sure the cocoa butter is a high content (do not use ghirradeli white chocolate chips, use toll house for white).
    If you use the thin bars and chop them up the chocolate will melt faster and no lumps.

    I can’t wait to make these. Valentine’s Day presents for the teachers and for all my co-workers.
    (Try using coconut milk for an additional treat as well).

  12. Paul says:

    Is it possible to put dry milk in the recipe and just use hot water to melt the finished product into.

    1. Kristi @ 30 Pounds of Apples says:

      That’s an interesting question. To be honest, I haven’t tried it, though my one concern would be that the combination of chocolate, cocoa, and powdered sugar already borders on too thick, so water might have to be added to the mix in addition to dried milk to achieve a piping consistency. If you try it, please let us know how it works… I always have milk at home, but seldom at work in my freezer of an office, which is often where I really want a nice hot chocolate.

    2. Dena says:

      I’m just now seeing this recipe. Did you try to make it with powdered milk? I would love to make these for our B&B, but don’t want guests helping themselves to our milk and making a mess of my microwave.


  13. Abigayl says:

    This sounds amazing! I was wondering what you meant by “Cocoa” in your recipe? is that like the unsweetened baking cocoa? I guess I am not knowledge enough to know the lingo. :)

    1. Kristi @ 30 Pounds of Apples says:

      Yes, unsweetened baking cocoa is the ticket. I used Hershey’s Special Dark.

      1. Ashley says:

        I’ve been looking for Hershey’s Special dark cocoa, where can you find it?

        1. Kristi @ 30 Pounds of Apples says:

          I found mine in a regular grocery store in the baking aisle.

  14. Lindsey C. says:

    Oh. My. God.
    You are the mother of all things unholy, and I salute you.

    I have never seen anything so ingenious and I/Must/Make/Now.

  15. Pezzini says:

    My microwave is terrible, attempting to melt chocolate in it is just asking for trouble. A trick I learned from a professional chocolatier is to put the chocolate in a pyrex bowl, cover the top with saran wrap and place that over a sauce pan with an inch of water in it. Let sit for 5-10 minutes, carefully remove saran wrap and stir.

    I barely even have to pay attention to it and I’ve never burned the chocolate or caused it to seize (what happens when water gets added to chocolate). This may also solve the consistency problem, as you may be able to melt the sugar (possibly the cocoa as well) into the chocolate. Haven’t tried it though, so don’t take my word for it!

  16. Tamar says:

    Hi! My sister made us these for Christmas, and they are DIVINE!!! I, uh, hate to admit, I, uh, did eat one just straight, no milk and hot chocolate… juse sneaking thefudge.t It’s SOOOOOOO good…. (guilt guilt…)

    1. Kristi @ 30 Pounds of Apples says:

      Don’t you feel guilty. You eat that block of chocolate with pride!

  17. Grandma J says:

    I made something similar by dipping big marshmallows in melted chocolate – but my stick was a mini candy cane and the peppermint added a nice flavor and melted perfectly – and gave gifts with packets of hot cocoa. I have to try this!

  18. Talia says:

    My friend and I both bake professionally. We decided to try this. Your proportions are completely off in this recipe. I used 16 ounces of chocolate, as per your recipe, but that wasn’t even enough to combine to all of the dry ingredients. I melted another 20 ounces of chocolate, reheated the ingredients which YOUR recipe calls for, and mixed them together. Finally, we were able to combine all of the ingredients – into a very hard ball much like when you make shortbread. I would have added yet another 16 ounces of chocolate, but I was beyond the point of caring. Both of us used a tablespoon measurer to form balls and then moulded them into the tray.

    The only time any part of this recipe resembled anything like brownie batter was as the chocolate was melting.

    Please adjust your recipe. The one above that thousands of people are trying to use, and are becoming frustrated in their futile attempts to do so, and are thinking it’s their fault when it’s not, does not work.

    1. Kristi @ 30 Pounds of Apples says:

      I was concerned and slightly panicked when I saw your comment… what if I made a typo when typing out the recipe? So I came straight home this evening to make another batch to double check. As written, I still came up with the same result and a successful batch of hot chocolate sticks.

      To assist with anyone having trouble with consistency, I not only measured my dry ingredients this time in cups, but I also checked the weight in ounces on a kitchen scale and have included the results above. I suspect, however, that perhaps the issue here was due to the chocolate seizing and becoming too firm before mixing into the dry ingredients. Is it possible that the chocolate got too hot during the tempering process or that a drop of water made its way into the chocolate? That’s about the only thing I can think of that would have caused such a result. I’m sorry they didn’t work out! I hope, if you try these again, that you have more success!

    2. Wendy says:

      It sounds like your attempt seized up. I’ve made 3 batches of these and I had one batch seize up and was unable to figure out the reason except that I had used a different brand of chocolate. I also had great results with the Scharffen Berger brand found in the baking isle along with their brand of natural cocoa powder (not dutch processed).

      Kristi’s pictures of the mixture through the recipe process looked exactly like mine.

      Also, thanks Kristi for adding the weight measurements, I’m beginning to do much of my baking using weight vs. volume measurements for consistent baking and results.

    3. Chewie says:

      I followed their recipe exactly, and things went perfectly. Did you sift your dry ingrediens and completely melt your chocolate? It got stiff, but I was still able to ball up the mixture and put it in a piping bag, though I did let the bag sit in a warm water bath for about 5 minutes to soften it before I cut off the tip and started piping.

    4. Lisa says:

      I had the same experience. I took your words of warning very seriously, and carefully heated chocolate in the microwave, careful not to overheat or let any water make its way in. What I found was a thick, unmanageable mess. No matter how much more chocolate I added, I couldn’t achieve the brownie-like consistency you described. I ended up picking up balls of the mixture and pressing it into pans. Unfortunately, it looked really bad and I couldn’t get it to flatten out. I had to wait a bit for it to cool, then I drizzled melted chocolate chips (via a ketchup- type bottle) on the squares, and then I could add the marshmallows. These helped to disguise the mess I’d made. I didn’t have the nerve yet to try it – I don’t know what I’d do if the flavor was disappointing, too. All in all, it left me angry and annoyed. I’m sorry because it sounds like you had a different experience coming up with the recipe. Can altitude or humidity have anything to do with the difference? I live just about at sea level in California. Where are you?

      1. Kristi @ 30 Pounds of Apples says:

        Hmm. I’m not sure what happened here! I am also near sea level in North Carolina. My most likely guess of what happened is that the chocolate got too hot during the melting process. I know you said you were careful, which is good, but I don’t know what else may have caused it. I suppose another possibility is that there was too much dry ingredient mixture, but adding chocolate should have remedied that. What kind of chocolate did you use?

    5. Imjustsayin2utoo says:

      First let me state, I don’t know Kristi (I just found this blog thru Pinterest) and I don’t know you Or your Friend (who both bake professionally:_).After reading many , many posts on here from ladies who were successful with her recipe it’s obvious you missed a step or used something differently. We all know how frustrating it can be when something turns out wrong! “Professional” or not. Your frustration is showing up in your post as pretentious, know it all and mean spirited.

      1. Peppa Pig says:

        I do not know the author of this blog, nor do i know any of these people who’ve made posts on this site. I agree with ‘Imjustsayin2utoo’, that ‘Talia’s’ post sounds know-it-all. I believe Kristi put up this recipe in good-faith, b’cos she wanted to share this recipe which has worked for her. Kudos to Kristi for posting this recipe, and for not leaving a nasty reply to Talia’s post.

  19. Kristi,

    Now were talking. I am sold. Others should be inspired by your creative ability to help others see the way to do something awesome and share. I thank you for that.

    In fact, words are not enough and a picture is only worth a thousand words…

    So I made a video for you in honor or your contribution. I hope others will take the hint and follow your lead.

    Thanks again.


    (Will be testing dark chocolate) :)

  20. Sherry says:

    Oh My Gosh!!!! I am wanting to make them NOW. I can see many Christmas presents being taken care of by these. Just Awesome

  21. Waylon says:

    Oh dear lord these need to be made! I am even thinking that a nice long Cinnamon stick would be fantastic and might add a nice touch of flavor to the final product! I will have to try this!

    1. Kristi @ 30 Pounds of Apples says:

      That is brilliant! I thought about using the straight part of a candy cane but though they would get too sticky… a cinnamon stick is a cool alternative.

  22. Andrea says:

    I want to do this for Valentine’s Day – and my daughter had the great idea of putting little heart candies on it instead of marshmallows. So now we don’t have to wait till next year!

  23. Velma says:

    These sound delish. I have a friend’s birthday coming up & this will be perfect. Just a UK-based query for you though. When you say powdered sugar, do you know if that’s the same as icing sugar? thanks!

    1. Kristi @ 30 Pounds of Apples says:

      I just did some sleuthing, and it looks like icing sugar, powdered sugar, and confectioner’s sugar are all the same thing. So yes!

  24. Kathy says:

    I just made a batch and they are sitting pretty in the fridge right now. These look absolutely adorable and I can’t wait to give them to my friends. It doesn’t even have to be gift for a special occasion. Who wouldn’t love a stick of hot chocolate in these cold winter months? (:
    p.s. I couldn’t stop myself from licking the entire bowl after my batch was finished. So…much…chocolate…

    1. Kristi @ 30 Pounds of Apples says:

      I’m so glad they turned out for you! I just made another batch a couple nights ago… now I just need to get to the store to buy some milk!

    2. Ginnie says:

      I am so proud of you for not wasting those “expensive” ingredients clinglng to the bowl!

  25. Kim Deal says:

    So I just made a batch of these, my girls was to give them as Valentine’s, and I don’t know what I did wrong. I measured with the food scale, melting the chocolate in the microwave, and I couldn’t even pipe them! The bag was too hot, and it was way tooo thick!

    I don’t know what I did. I was extremely careful about not allowing water to come in contact with the chocolate.

    I used Hershey’s chocolate bars maybe that would make a difference? HELP! Please!

    1. Kristi @ 30 Pounds of Apples says:

      Oh no! Let’s see what we can figure out. First, I don’t know how using Hershey chocolate affects the process as I have not used it. A regular Hershey contains 11% cacao, the chocolates I used contain 41% and 62% (milk & dark), so that difference may have affected the melting of the chocolate. Not being in your kitchen with you, it’s difficult to know exactly what happened, but my suspicion is that the chocolate became too hot, which can cause it to seize in a similar way as when chocolate comes in contact with water. I could hardly feel the temperature of the chocolate through my piping bag. And while the chocolate was thick, yes, it was also definitely pipe-able. My suggestion, if you try them again (I hope you do!) is to perhaps reduce the microwave intervals to 15 or 20 seconds (on 50% power) to ensure the chocolate doesn’t get too hot. Stir between each, even if it seems silly. Then, when the chocolate is about 2/3 melted, stop heating and stir. The residual heat from the surrounding chocolate and the container should melt it the rest of the way. Then, maybe try taking out a tablespoon of each dry ingredient before combining, just to make sure. You can always add them back in once you make sure you don’t get it too thick.

      I do hope they work out for you!! Let me know if any of this helps.

  26. Chewie says:

    I just made a batch of these for my girlfriend for a valentine’s gift, with stirring sticks that had little hearts on them.

    I found that the mixture IS very stiff when piping (rather like trying to pipe cookie dough), and afterwards to get it settled into the ice cube trays I did a similar softening where I did 30 second bursts in the microwave on 50% power. A few of those settled the chocolate and smoothed out the top, then I put in the sticks and marshmellows.

    A note, though; I ended up using 8 oz of semisweet chocolate, because I just had dry powder that wouldn’t mix in, that extra bit of chocolate was a big help.

    1. Chewie says:

      Oh, and also; I measured out my dry ingredients spooning them into a measuring cup, and then I sifted them into the mixing bowl which got everything nicely blended and light. I highly recommend it.

    2. Chewie says:

      Sorry to be posting so much, but I just wanted to share this;

      The sticks I used were actually ‘heart picks’, which are wooden sticks for flower arranging. I cut about an inch off each one to shorten them, and they’re now the perfect length for stirring sticks.

      1. Kristi @ 30 Pounds of Apples says:

        Oooh these are cute! I’m glad you had success with your batch, though with a couple of little mods it sounds like!

  27. JW says:

    I made these this weekend using dark chocolate chips, and it worked just fine! No need to worry about chips causing unmelted globs in your milk. I used 2/3 dark chocolate and 1/3 semi-sweet to equal 16 oz of chocolate chips.

    Thanks for the recipe! I did notice that it wasn’t “brownie batter consistency” but I just scooped it with a spoon and pressed into the molds instead of piping.

    1. Kristi @ 30 Pounds of Apples says:

      Glad it worked out for you!

    2. There are too many types of brownie batter for that to be the best way of describing a consistency. So maybe that’s why so many people are confused? The kind I make is quite thin and pourable but others are much thicker. And chocolate chips are designed to melt well. Chocolate candy wafers are designed to melt but firm up quickly.

  28. JRichey says:

    This is kind of a weird question…I want to make these for Valentines Day. Would it be possible to use red/pink melting chocolate, and dipped the frozen cubes in them so they are lightly coated, then freeze them again? Or would that just mess up the appearance and flavor?

    1. Kristi @ 30 Pounds of Apples says:

      Not a weird question at all. I think that would be super cute! You’d want to make sure the sticks are completely dry before re-dipping them. Then, I think I would let them dry on waxed paper rather than freeze them.

      1. Amy Murphy says:

        My mum bakes.
        I would think, once made, you could dip them just as you would petit fours :) Anything that melts, will melt in your warm milk. It would adjust the flavor a bit. But not by much.

    2. Yeah, don’t do it while they are frozen or the coating will harden before they are nice and smooth.

  29. Emma says:

    What brand of chocolate do you use???

    1. Kristi @ 30 Pounds of Apples says:

      Scharffen Berger. For the dark, Iuse their 62% Dark Chocolate, and for the milk, I use their 41% Extra Milk Chocolate. I have yet to be steered wrong by this brand.

  30. Nicole says:

    I’ve been wanting to try these since I saw them, so I just wanted to weigh in with my experience! I had to use milk chocolate chips because I could not find milk chocolate baking squares anywhere (I went to three stores!)- did anyone else have that experience? Anyway, they still melted fine, so that was good. I was also doubling this, as I was making it for work.

    Anyway, I think maybe doubling the dry ingredients might have been too much? It was really dry and hard to mix, so I ended up just melting and adding some more chocolate until I got the consistency I wanted. Still a bit thicker than brownie batter, but manageable. They’re sitting on the counter in the pan now, waiting to be tied into little cellophane bags and decorated for Valentine’s Day!

    I was wondering how long you leave them sitting out for?

    Also, thanks for posting this, what a great gift idea!!

    1. Jenn says:

      I had the same problem with the milk chocolate bars. I ended up using Ghiradelli chips. Almost the entire bag, actually, since my “batter” was much too hard to do anything with.

      1. Kristi @ 30 Pounds of Apples says:

        If you try them again, maybe reduce the cocoa & powdered sugar a bit so the batter is a bit easier to work with. Good luck!

  31. Tallya says:

    Thanks for this! The proportions are perfect, I’ve made this same thing but with just dark chocolate but there were very unappetizing chocolate specks floating around in the milk and though it tasted fine, it just wasn’t very pretty. This time I made it exactly the way you do and it is really good. I didn’t have problem with the mixture being too thick and I don’t know why some people were complaining about the proportions being off. I spooned the cocoa powder and powdered sugar into measuring cups before sifting and then weighed on a kitchen scale after sifting and it was exactly as you have written in your recipe. Thanks again!

  32. Helen says:

    These look fantastic! I was just wondering, how long do you think they would last in the cupboard for? The same life span as the chocolate you use?

    1. Kristi @ 30 Pounds of Apples says:

      Well, I made them for the first time in December, and I still have a couple that are just fine. I would say the lifespan of the chocolate would be a good barometer to go by.

      1. Michelle says:

        I like that: “How long do you think they will last in the cupboard for?” One night, if they were in MY cupboard, and I’d be a very ill puppy for the remainder of the night, swearing off chocolate for life, until a few days later…

  33. Amy says:

    Hi Kristi, thank you so much for posting this recipe. I’ve had it bookmarked for awhile and now plan to use it to make favors for my fall wedding! One question though- did you put yours in the refrigerator while you waited for them to harden, or just leave at room temp? I couldn’t quite tell from your write-up and didn’t see it mentioned in the comments. Please let me know!

    1. Kristi @ 30 Pounds of Apples says:

      Hi Amy! My first batch I put in the fridge just to speed things up, the second batch I left out on the counter. Both hardened just fine. I would say if you aren’t pressed for time, leave them out as cooling chocolate can sometimes have unpredictable effects. It won’t take more than a couple of hours either way. I hope you enjoy them!

      1. amy says:

        Thank you! I made these today and followed your recipe exactly and they turned out beautifully. The only thing I can add is that I used paper sticks, and after swirling them in the hot milk waiting for the chocolate to melt the paper puffed up from the moisture and began to separate, sort of beginning to flake off. When I make them next I’m going to try spoons.

        1. Megan says:

          Thank you for this tip, I am using the bamboo sticks!

  34. Miki says:

    Hi~~I came by your blog and am so tempted to try this! One question though, would it make a difference if I pour the dry ingredients INTO the chocolate batch instead of the other way around? I thought perhaps then we may be able to gauge if the dry ingredients are too much. Please do give a feedback. Would love to start it this weekend! :)

    1. Kristi @ 30 Pounds of Apples says:

      Miki, you could definitely try that. Just remember it will get rather thick, so don’t stop pouring too soon!

  35. Dawn says:

    I seriously love you. Will you marry me?

  36. Dawn says:

    Questions: how long can HCOAS be stored for?
    What do you think is the optimal microwave time for a standard cup of milk? 1m 50sec? I always manage to overflow!
    If you added alcohol to the chocolate, what would you recommend?
    Thank you!

    1. Kristi @ 30 Pounds of Apples says:

      Dawn, I still have a couple in my cabinet, and they look fine to me. I would store them as long as you would store any chocolate, which in my house, is never very long before I use it! As for the milk, I think it really depends on your microwave. If you’re having problems with it overflowing, try heating it at 7 power instead of full. And alcohol? I’m not a big user of alcohol myself, but I imagine any alcohol that would be good in a truffle would be good in these…

  37. Tanya says:

    I just want to say that besides these sticks been delicious, they have become my money spinner. I have been unfortunate to find myself unemployed twice in 1 year and making these has got me by. As one of the previous posts instead of the sticks I use a wooden spoon (kind of like an ice cream stick)

    1. Kristi @ 30 Pounds of Apples says:

      Glad to hear they’re getting you through!

  38. Angela says:

    I’ve been looking for a good hot chocolate on a stick recipe! Since there’s no milk in there (king Arthur has heavy cream and condensed milk), does that mean they have a longer shelf or freezer life? I want to make about 200 for favors and thought this would be much cheaper to make than buy! I would need to know how far in advance I can make them

    1. Chewie says:

      I made some of these for my girlfriend for valentine’s day, about 10 days before the holiday. Over a month later, she still had a few that were good, so I’d say 5 in a cool, dark place (airtight, though) wouldn’t be a problem.

      I’ll warn you though, piping, decorating, and storing just 30 of these took me about 4 hours, so 200 will take… a while.

  39. Sara says:

    WOW! I am most definitely making these, and saving this blog into my favorites!! Looks amazing. And yum.

  40. Stephanie says:

    Ok, so, I started craving hot chocolate last night so I made these. I made them without any sticks at all and just stirred it into warm milk. They are fabulous. They were quite thick and hard to stir but taste delicious. Oh, and I also skipped the piping, lol was a bit lazy and just spooned into a silicone ice cube tray and let set. I think next time, I’ll also throw a soft peppermint into the cup and let melt along with a vibe of this. Thanks so much!

    1. Stephanie says:

      I made these again but got really lazy and just threw everything into the food processor until it was a consistant temperature. 2 T per cup of hot milk along with 1 T of crushed candy canes = perfection!

      Oh, and for those who are having trouble with their chocolate, I used milk chocolate Hershey bars, semi sweet Bakers chocolate, and Rodelle dutch processed cocoa powder.

  41. gina says:

    These look great!! And I plan on making some of these for xmas gifts this year. Something I wanted to point out for those that have had problems, I believe the outside humidity may be affecting the melting of other poster’s chocolate. I has always heard you had to watch the humidity when making some types of candies. I also have an anise cookie that make that you are not supposed to attempt when the humidity is over 70% , which requires some planning as they have to sit out for 18 hours before baking!! I also wonder if elevation can effect melting chocolate as it does in baking? Who knows? Just thought this might explain the inconsistant results some people are having. Thanks for the neat idea!

  42. Darla Nelson says:

    Yuck..what a disaster…I’ll stick to the evap. dry milk, coffee creamer, powdered sugar & Quick that my family loves.

  43. I made these and put a caramel in middle and dusted coarse salt on top to make “salted caramel hot chocolate” Still working to perfect the recipe! Thanks for your ideas.

  44. Cloudy Christine says:

    These look great! I’m wondering how sweet they are. Would you say they are as sweet as ordinary cocoa mixes? I always think they are too sweet. I’m wondering if I should start out with sugar. I’d hate to waste a too-sweet test batch!

    1. Cloudy Christine says:

      I meant to say “I’m wondering if I should start out with LESS sugar.”

      1. Kristi @ 30 Pounds of Apples says:

        I don’t find them overly sweet, especially if you use a fairly dark chocolate. But if you are particularly sensitive to sweet, you could cut the sugar a bit, I imagine.

  45. Stephanie says:

    Oh my goodness, yes please! I try to make little gifts like these to give out at my Dad’s family’s Christmas, because we don’t buy each other gifts…so cute!

  46. Barbara says:

    My daughter is in college and at first I wondered if there was a way to add powdered milk into the recipe so she could use it in water. Instead I will send these along with pre-measured powdered milk so she can make it in her dorm room and not have to worry about keeping milk around. She will love these, I hope they turn out!

  47. Annette says:

    Having a hard time finding quality milk choc in a bar. Did you find it at a specialty store? Also, I’m noticing each bar is quite expensive and since you need many bars to make one batch, each hot choc on a stick ends up being a bit costly. Can you figure out approx how much each ‘stick’ costs so I can compare to what I’m finding??? This is the CUTEST idea but I’m worried that it might be a pricey little neighbor gift. Still gonna try tho’!! Thanks for any help you can offer.

    1. Kristi @ 30 Pounds of Apples says:

      I’ve had good luck finding this brand at Whole Foods, and even in the candy section at the Harris Teeter near my house. You could also try Ghirardelli, I imagine it would also provide a nice result. Yes, high quality chocolate does cost, but the difference is incredible! I’m not certain exactly what each stick costs (I also tend to buy my chocolate in bulk when it is on sale), but it’s probably equivalent to a couple of dollars? Probably not any more than a cup of hot chocolate at a coffee shop, I imagine. I encourage you to try it out!

      1. Annette says:

        You’re awesome! Thanks for your quick reply! I’m off to Whole Foods!

    2. Anne says:

      I’m not sure where you are, but I think these brands are widely available: I used Lindt Milk Chocolate and Ghiradelli Semi-Sweet. The Ghiradelli is conveniently in 8 squares, so it’s easy to measure 7oz from two 4oz bars. I found a sale at Target and had a coupon for $1.50 off 2 Lindt bars, so it didn’t end up being too expensive. The same Ghiradelli bars were $2 more at another store (even before the sale), so shop around.

  48. Sherry says:

    Has anyone tried to use these in coffee to create a mocha? Sorry if it’s been covered already….I’m just anxious to find out!

    1. Kristi @ 30 Pounds of Apples says:

      I haven’t had anyone ask me, but if you try one, let us know how it turns out!

  49. moni says:

    Hi! Can you use the wilton’s melting chocolate from Michaels?

    1. Kristi @ 30 Pounds of Apples says:

      I wouldn’t. Check the ingredients on the back. Most candy melts contain stabilizers that don’t behave very well when melted into milk.

    2. Kelli says:

      Have you TASTED those things? They are disgusting. Would you want to drink a CUP of that?

      I have made hot chocolate on a stick before (my recipe is slightly different and for a more bitter grown up sipping chocolate). It makes a really great gift. Try making homemade marshmallows (red and white swirled peppermint is my fave) to thread onto the stick above the chocolate for a seriously impressive gift!

  50. Jamie says:

    Kelli, will you please share your recipe for red and white swirled peppermint marshmallows? And how long do they take to make? I’ve been looking at several hot chocolate on a stick recipes (plan to go with this one!) and I’d like to add homemade marshmallows. However, it looks like they take a long time to make! One more question in advance, how long do the marshmallows keep? Thanks!

  51. Wendy says:

    I found the same really dry I had to push it in the ice cube tray and knead it like playdough marshmellow wouldnt stick so I am going to try it again and just double the chocholate :) Great Idear I just love this I’ll let you know how it goes with double up the chocholate and I also think using candy canes for xmas would be cool it can even hang on the side :)

    1. Jenn says:

      I had to pinch sections of the dough off and mold it into my ice cube trays even with an extra 2 oz of milk chocolate. Can’t wait to hear how yours turns out.

  52. Jenn says:

    I made mine a few days ago. I had to knead it like bread dough to incorporate all of the dry ingredients and used almost an entire 11 oz bag of the milk chocolate. The hot chocolate is really tasty, even though it doesn’t all melt down before the milk cools off. My dilemma is that all of my cute little cubes are covered in that dusty powder stuff that usually accompanies chocolate that’s melted somehow and then put in the fridge. Know what I mean? Mine didn’t stay that beautiful chocolate color. Has this been an issue for anyone? I’m thinking it might be the high milk chocolate content but I’m not sure. Anywhere there was air touching it, even the little bubbles inside the tray, are that white color.

    1. Kristi @ 30 Pounds of Apples says:

      It might be that the chocolate got too hot and then cooled too fast. Chocolate can be fairly capricious with temperature changes. What brand of chocolate did you use?

      1. Jenn says:

        I used Baker’s for the semisweet and Ghirardelli for the milk chocolate. They melted perfectly and I made sure the kitchen wasn’t too hot or cold. I’ve had a lot of luck with these chocolates for things like cake pops and other ventures. This time I guess it didn’t like me as much.

  53. shannon says:

    I am wondering about using cinnamon sticks instead of paper sticks. Any feedback on that before i go for it?

    1. Kristi @ 30 Pounds of Apples says:

      Try it out! It will likely infuse your finished mug of chocolate with a cinnamon flavor, so if that’s what you’re going for, try it!

  54. Becki says:

    Oh wow!!!! I made these yesterday (as per your weighed quantities). I used little mini foil cases (like you would make chocolate cups in). They weighed about 1/2oz and were the perfect size for a teacup full of milk.

    I was a bit worried, because by today, the set mixture seemed to have ‘bloomed’, but once I popped them in the hot milk and let them melt, the flavour was devine!

    I always avoid hot chocolate, because I’m always disappointed. I want hot chocolate that tastes and feels like you’ve melted a whole bar of Dairy Milk in a cup, and now your drinking it. I think I’ve finially found my hot chocolate heaven!
    Thank you xx

    1. Kristi @ 30 Pounds of Apples says:

      So glad they worked out for you!

      1. Michelle says:

        We work in grams in NZ, so I used 450g choc which is not quite 2 blocks. Next time I’ll just throw in the full 2 blocks…there’s this extra portion yelling at me from the cupboard. (So far I’m managing to ignore it.)

        It wasn’t until after I poured the batter into my ice tray I saw the mix is supposed to make 16 portions. Not all the batter would fit, so I used mini muffin paper cases and trays. Will definitely use that again for the next lot of batter. So easy. I’ll increase the serving size to 18 portions, prep 18 muffin holes, and away I’ll go.

        I’ve been looking at something to give my beauty therapy clients at the end of the year as I’m winding down my small business from home and we’re moving. What a neat way to say thank you. I like creating memories xx

  55. Joselyn says:

    Not sure if this was already asked, I tried to skim through the previous posts but I am out of time now..

    But, how long do you think these will be good for? Do you think it is too early to make them for Christmas now?

    1. Kristi @ 30 Pounds of Apples says:

      I don’t think it’s too early! Since they don’t have any cream or milk added (beyond what is already in the chocolate), they have a pretty decent shelf life. Have fun!

  56. Amanda says:

    Kristi- what a WONDERFUL idea! I cannot wait to try these out – I will let you know how I get on. If all goes well going to make bulk as perfect xmas presents! Thank you!

    1. Kristi @ 30 Pounds of Apples says:

      I hope they work out nicely for you!

  57. Jessica says:

    I am so ready to make this tonight when I get home! I like to give gifts to guests on Thanksgiving and this would be perfect!!!

  58. Anne says:

    I just made these and am now waiting, waiting, waiting. I loosely packed my dry ingredients and used some muscle to stir it all together, but it worked! I didn’t invest in a fancy ice tray (although I really wanted to), so I used a regular tray. It made 11, but I probably filled them a little high. I’d like to find an easier way to fill the trays, since the pastry bag was not as easy as I’d hoped. There was some left in the bag, which has been mixed into a glass of skim milk and is sitting next to me: it’s rich, creamy, and delicious! These will be great hostess and teacher gifts!! Thank you!!!!

  59. Dirose says:

    I made these yesterday and melted in milk last night. Turned out perfect!
    Altho, I loosely packed the cocoa and powdered sugar, the mixture came out quite thick and had to remove it from the pastry bag and scrape and spoon into the mold. It just would budge thru the tip of pastry bag.
    I will make again and give as gifts. Delish!
    Thank you so much!

  60. raemarsbar says:

    Made a quick batch of these this morning. I sifted the dry ingredients into the melted chocolate and it was thick enough that I could get a large gob on a spoon and twirl it to keep it from dripping long enough to drizzle it into the molds. I was in a hurry so after giving ten ten minutes to cool I popped them in the freezer for twenty minutes or so and they unmolded perfectly. Definitely going to make another batch soon possibly with peppermint swirl homemade marshmallows. :)

  61. CMendoza says:

    Hi there, I’m curious to know what would be a good chocolate to use, which brand, I live in ca. Also how many of them them do u think I would need to buy if I’m making them for 20 girls & by giving each 3-4 sticks. Will I have to double up on all the rest of the dry ingredients?

  62. Sherry says:

    Can you tell me where I cam find Milk Chocolate to melt, if you recommend not using the chips? I have been two three grocery stores and am unsuccessful.

    I used to give holt chocolate jars for gifts, but I’m switching to these, what a wonderful guft idea, can’t wait to try them!!!

    1. Kristi @ 30 Pounds of Apples says:

      Sherry – if you have a Whole Foods near you, I’d check that. I’ve been able to find the brand I used there fairly consistently. You can also order them online, usually for less cost.

  63. Megan says:

    Thank you everyone for your tips, I have read this well, and thought I had it all figured out… how hard can it be, right?

    I also weighed the dry ingredients prior to sifting them, to the exact ounce. I used Lindt, Cadbury, and Dove mixed together for the milk chocolate. I also used Hershey’s chips, and they melted nicely. I did about 3 30-second 50% power bursts, and maybe 1/2 of another one, which might have been too much, it’s really hard to guess when it’s 2/3 melted.

    It was super thick, and still very dry, so I added another handful of melted chocolate. It was still very VERY thick, and almost threw it out, thinking it was ruined, but thought, how bad can it be, it’s some of the best ingredients life has to offer.

    I put it in a gallon sized plastic bag to pipe, and one squeeze broke the bag. Maybe a freezer gallon bag will be better for the next batch (doing 5 batches for sister’s baby shower for this Saturday).

    I was able to scoop the mixture out with my hands, much like cookie dough consistency into mini muffin tin, one batch filled 22 spots. The spots are exactly 1 ounce in liquid measured, so hope they turn out okay.

    I also used the bamboo sticks, not paper. *thank you previous poster regarding the paper falling apart in the hot milk.

    Waiting for this batch to set, so I can see how they turned out. Next batch, I am going to try to sift the ingredients WHILE measuring them, so make sure I have the right amount of ounces. :o)

    Chocolate fingers crossed!

    1. Megan says:

      So, the first batch came out okay, I forgot to tap the tray to settle them, and my little fingerprints are mushed in with the mellows. :o)

      For the next couple batches, I tried something new, and it was fantastic. 1) I used GLASS instead of Tupperware bowls. They created static, and the powdered sugar and cocoa was going everywhere.
      2) I poured the chocolate into a glass bowl and then re-sifted the already sifted cocoa, salt and sugar. Folding the dry INTO the chocolate was WAY better, and then when it got to the consistency of cookie dough, I stopped adding it. There was very little dry left over.
      3) I went with 11-12 ounces of milk chocolate and 9 ounces of semi sweet.

      They are still yielding 21 mini muffin tin chocolates. Oh, and careful getting them out. The stick sometimes comes undone, maybe I didn’t get them set long enough.

      They are looking great, and can’t wait to try one of each batch!

      1. Kristi @ 30 Pounds of Apples says:

        So glad they worked out for you! It looks like you had excellent success with your experiments :)

    2. Megan says:

      …and freezer gallon bag worked great for piping!

  64. Gina says:

    I made these for a craft fair in my town. To make sure the chocolate did not seize or get too hot, I put the chocolate in a glass bowl and placed it on top of the stove while I was baking other goodies…in about 30 minutes I had perfectly melted chocolate. When I mixed it with the dry ingredients, which were in a metal bowl, it became too thick to pipe and not all of the dry ingredients were incorporated. I realized that although my chocolate was melted, it was just lukewarm, not hot. So, I placed the metal bowl over a small amount of water in a saucepan and heated slowly until the chocolate began to melt more and all the dry ingredients were incorporated. I put the chocolate mixture in the gallon bag and it piped perfectly!

  65. Ashrita says:


    This recipe was sitting in my bookmarks for months and I thought this was the perfect time to go ahead and make them. So I piped them out in 15 small moulds and they are setting in the fridge right now. I did not have any sticks handy so I used Skewers instead. I just hope they unmold perfectly! All the leftover mixture which was in the bowl, I added half water and half milk (both hot) to it and got it all melted and it was the best hot chocolate I have ever had! I also added in ground Cinnamon and Cloves to my mixture! So Christmas-y! :)

  66. Kassy says:

    So I’m trying to find hot chocolate mixes to do bonbonieres for my wedding. Stumbled across this and thought I’d try it. It’s going to be a little too time consuming/expensive to do 300ish but I’m definitely doing this as a stock pile for family christmas gifts. I made 3 versions…1 with the marshmallows as described, 1 topped with candy cane and 1 with a splash of bailey’s irish cream. OMG so good. The bailey’s made the chocolate seize up, but heating it up a little more made it just the right consistency and it tasted heavenly!

    1. Kristi @ 30 Pounds of Apples says:

      An excellent wedding favor! I’m so glad your variations worked out, they sound fantastic!

  67. Rebecca says:

    I made these today for Christmas gifts! I crushed peppermints in a food processor and sprinkled some on the bottom of small plastic cups then added the chocolate and marshmallows. I also put them in the freezer for a bit and when frozen they came right out of the cup! It worked perfectly and are staying in the freezer in little gift bags til christmas, Thanks so much for the great recipe!

    1. Kristi @ 30 Pounds of Apples says:

      Excellent! I definitely want to try it with peppermint, I’m glad you had such success!

  68. Ang says:

    I made these tonight and they are wonderful! I used almond bark for the chocolate. I used 10 oz. of chocolate flavor and 6 oz. of vanilla flavor. They will make perfect holiday gifts for teachers & friends! Thanks!

  69. Heather says:

    I think the brand of chocolate used must be what make the difference. I just tried to make a batch – I used 8 oz semi sweet (Hershey) and 10 oz milk chocolate (local, high quality), measured dry ingredients very carefully and got a very dry crumbly mixture. There was no seizing or overheating involved I melted the chocolate very slowly and it came into no contact with water or steam – it was a lovely silky consistency before I added to to the sugar and cocoa. I have just molded it into the ice cube trays – if it holds the sticks I will then dip them in melted chocolate and add the marshmellow.

  70. Kris says:

    I have almost completed my 1st batch and found it to be just as described in the instructions. The only thing I had any problems with was adding the marshmallows. My chocolate had already begun to set to a point where it wasn’t holding them-I will just add 1 large one or a Christmas peep before wrapping. I didn’t use silicone as I thought it would be too difficult to tap the chocolate with. Hopefully they will come out of the hard plastic trays I used, I didnt spray them as I didnt want an oily look to them in the wrapper. This is my 1st and plan on doing 2 more, Thanks for the recipe-great gifts for kids in the neighborhood :)

  71. saffy says:

    i made these today and they look fab. it was quite a thick mixture which I started out piping but had to go to a spoon after a while. also had to put back in the microwave to soften up halfway through but this could just be because it is a really really cold day.
    i did them into 1oz disposable shot cups and they come out of them fine with a bit of a tap, really happy with them and they look fab, some are going to a friend for her birthday tomorrow and i’m hoping the rest will keep ok in their bag for the next 10 days to give away as a xmas pressie otherwise i’ll be making more xmas eve lol.

  72. Brian says:

    I made these last night and they came out just perfect! The mixture looked exactly like yours, thick but still able to pipe. I think the key is to spoon the dry ingredients into a measuring cup so you don’t pack it in. You also must work fast as these set very quickly! If you go too slow it will harden up. You should have everything ready before microwaving your chocolate. I am making another batch tonight.

    1. Kristi @ 30 Pounds of Apples says:


  73. Jessica says:

    my fiance and i are getting married in October of 2013, and we were looking for favors to give to the guests, when i saw this on tumblr. the minute i found these i knew this was it. thanks so much :)
    i’ll definitely have to try making some before hand though.

  74. Shannon says:

    How should these be stored and how long do they last?

  75. Julie says:

    I tried making this tonight as Christmas gifts for coworkers tonight. TWICE! Both times it came out so thick and not at all like brownie batter. I thought I didn’t have it hot enough the first time so made it hotter the second, but neither time worked! Waste of time and money. And I still have to get Christmas gifts!!!

  76. julie says:

    This recipe was great! I didn’t get all of the dry ingred. in but almost,,, mine didn’t look so pretty so I melted a little chocolate and made some candy cane dust with a bag and hammer,,, I ”painted” a little choc and sprinkled a little dust,,, my Christmas presents are so cute! I had so much fun and my 2 yr old liked licking the spoon =)

    Thanks again!!

  77. Min mom says:

    Hi I tried making these last night. Everything was great until this morning when I tired taking them out of the silicone tray….the individual cubes would not come out, they were stuck in there. Any tips you can provide to getting them out of the tray while keeping the shape in tact? I even put them in the fridge last nite thinking that might help them harden properly. Want to try again. Please help!!! Thnx!! :)

    1. Kristi @ 30 Pounds of Apples says:

      Hmmm. They should have hardened completely after a few hours. What kind of chocolate did you use? How fluid was the mixture when you piped it into the trays?

  78. ana marie says:

    quick and easy your a GENIUS!

  79. Ann-Charlott says:

    Hi! I made these for our Christmas gift bags and they turned out great. One of the people we were giving them to is allergic to chocolate so I took your recipe and made a white chocolate version of it. Basically just switching the chocolates out but to replace the dry ingredient (cacao powder) I used dry coffee creamer. I also chopped up candy canes and mixed it in for flavour and colour. Thanks!

  80. Sherry says:

    What would cause the white spots on the completed chocolate after it set for about 25 minutes? Also, having trouble with the 4 mini marshmallows sticking as the chocolate hardens very fast, any ideas? Am making more today as I think these are GREAT!

    1. Kristi @ 30 Pounds of Apples says:

      I had a few white spots on some of mine, I think it may have to do with the tempering of the chocolate? Or the quality of the original chocolate? Or perhaps the age? I’ll do some digging and see what I can find out.

      As for the marshmallows, if the chocolate is cooling quickly, try placing the marshmallows on each cube immediately after piping. You could also pipe a tiny bit of chocolate onto the marshmallow itself at use it as an adhesive of sorts. Good luck!

    2. Stephanie says:

      The white spots are called “bloom,” and it happens when the cocoa butter crystallizes as the chocolate cools. This is why tempering is important; it makes the cocoa butter molecules cool in the right order so they don’t crystallize. The bloom is harmless and doesn’t affect the taste; it just doesn’t look as pretty. If you really don’t like the look of the cubes with bloom on them, you can dip them in chocolate that has been properly tempered. Or better yet, go to a site called “chocoley” and order their “Bada Bing” chocolate melts. They’re loads better than the melts you find in craft stores and they stay shiny when they cool.

  81. Hi Kristi,

    I just Pin Tested your recipe on my blog site, Pintesting. See how it rated.

  82. Leggy_A says:

    I just wanted to say how much I love this idea :) It brightened my day!

  83. joey says:

    what sort of cocoa? like.. baking cocoa, or hot chocolate coz idk the difference. in nz we call hot chocolate, instant hot chocolate. is that the same as the cocoa in the ingredients

  84. Rhianna says:

    Hi I love this idea just wondering how long they go out of the fridge as I live in Australia Christmas is hot here would not like to havr runny chocolate under the tree

  85. Lacy says:

    Seriously! Such a great idea! I am featuring this post tomorrow in my holiday gift guide and I can’t wait! Thank you for posting this!

    Love and Blessings,

  86. Cindy says:

    Thanks so much for this recipe!
    After reading some comments, I didn’t mix all the dry ingredients with the melted chocolate at first. I started mixing about 1/2 of the dry ingredients (measured in cups) with the chocolate, adding a little at a time after that. I ended up adding the entire amount and it turned out just fine.
    I added some cinnamon and a pinch of cayenne. I still haven’t tasted it because they are still hardening up, but I can’t wait – the couple finger dips I tasted during the process were awesome!!

  87. Jenelle says:

    Great idea! Came out great. Used a little less dry ingredients bc chocolate was getting too thick but I did measure by volume not weight.
    Also made in half batches so I didn’t have to worry about the chocolate hardening too fast. Had my 4yr daughter helping so that trick gained me extra time.
    Microwave worked well. Last cycle was just 15 sec instead of 30.

  88. caroline says:

    Just loved the idea of these and had to give them a try! I’m actually incapable of following a recipe exactly (and quite lazy) so I left out the cocoa powder and sugar but they worked just fine. I used disposable shot glasses from my local £ store which worked really well.
    I did want to make minty ones and added mint syrup kind of like the coffee syrups ( staple to french childhood and available in many flavours) it did cause the chocolate to stiffen but was still pipable – used food bag was awesome. I also.made some.with ground chilli flakes in for extra toasty hot choc as I usually add chilli to my hot choc. Thanks for the inspiration and recipe

    1. Kim says:

      LOVE your twists on the idea–esp the chilli flakes! One could add just a couple of grains of high quality sea salt to the top too! And I just posted a comment suggesting using cinnamon sticks instead of wooden sticks. I’m going to make a TONNE of these for the holidays!

  89. Mariss says:

    If you add a little half and half-evaporated milk or better yet- Heavy Whipping cream with chocolate chips they will melt easier-

  90. Diana says:

    I’m a bit worried that I did it wrong?? I made the mixture as stated above (weighed the ingredients, too) but when I left for a few minutes (5 minutes, I’d say) to grab my lollipop sticks, they were nearly as hard as fudge!

  91. Asia says:

    My daughter and I made these as holiday treats for her class. The 1st batch was more like dough and we couldn’t do anything with it. We tried again, this time mixing the dry ingredients into the chocolate so we could stop adding it when the chocolate reached the right consistency. Thank goodness we did that or we would’ve had yet another useless batch. The 2nd batch was successful but that left the kids with only one HCOAS instead of the 2 each, we wanted. I would just advise everyone to sift the dry ingredients into the chocolate as opposed to the other way just in case. This way if there are too many dry ingredients, it’s not a wasted batch.

  92. Jasmine says:

    I just tried this today (weighed out all ingredients per recipe) and it was MUCH too stiff to pipe into anything… not sure what happened.

  93. Sheeba says:

    I had great success with this. I used what I had: dark chocolate (to make them vegan), vegan mini marshmallows and mini muffin tins. I used spoons instead of sticks and inserted them when I thought they could stand up on their own. Turned out so well and the recipients of some of them LOVED them. I think silicone mold would be easier to unmold though so next time I will get some. Thanks for this easy but really impressive gift idea!

  94. Kim says:

    Instead of using wooden sticks, I would totally use cinnamon sticks! I haven’t read all the other comments, but if no one’s mentioned that before, I’ll be shocked! To make it an extra special gift idea, include a small nutmeg/cinnamon stick grater with it so you can grate the cinnamon into your cocoa!

  95. San-San says:

    I made a test batch yesterday and daughter said it tasted great. Only trouble I had was taking them out of the silicone trays as they stuck. I did not freeze them. Today they seemed to have puffed up and cracked. They look like a baked brownie but still taste good. Is this normal? It’s very humid here so maybe that is a factor. I used 1/2 & 1/2 of Lindt 85% cocoa dark chocolate and their milk chocolate.

  96. Colleen says:

    This recipe looks great, planning to make some next week for Christmas. Just wanted to say thank you for adding the weights to the recipe, I’m not american, and in my country our cup and spoon measurements are different! So this really saves me time trying to figure out whether the measurements are american or not and then trying to convert it to our measurements!

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