Hot.Choc 100
£21.00
100% cocoa mass. No sugar. No milk. No additives. Just the cocoa bean. Eighteen squares of single-origin Ecuadorian cacao, and complete control over everything else. Make it your way, every time.
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Take a closer look
Each square is 10g of pure cocoa mass. The drink is yours. The sweetener is yours. The strength is yours.
Two 100% squares makes a lighter drink. Three makes something closer to a European drinking chocolate, thick, dark, intense. The Nacional cacao from Ecuador melts cleanly into hot liquid, no powder, no clumping. What arrives in the cup is the cacao itself. Rich, floral, with jasmine in the aroma. A deep body that carries whatever you add to it without disappearing beneath it.
With oat milk and honey it opens towards the floral. With whole milk and cane sugar it deepens and rounds. With hot water alone it is the cacao and nothing else. The same square from a single-origin, nothing hidden. A different drink each time.
No additional milk in the square means the same box works for everyone at the table, dairy, vegan, whatever the preference, without a separate product for each. Milk, sugar, and emulsifiers are standard additions in most hot chocolates. At MayHawk, what you don’t need, you don’t pay for. We never use emulsifiers.
Three squares are wrapped together in foil. Six sets to a box. Six to nine drinks depending on how you want to drink it.
Flavour Profile
How to make a Hot Chocolate
- Use two or three squares. Two makes a lighter drink. Three makes something darker, more intense.
- Pour around 200ml of liquid into a saucepan or microwaveable jug. Whole milk, oat milk, almond milk, water. Whatever you are using. Heat to just below a simmer, not a boil.
- Add the squares directly to the hot liquid. Stir steadily until fully melted. A spoon will do, but a small electric milk frother is ideal. The Nacional cacao melts cleanly into the liquid. No clumping, no powder residue.
- Sweeten to your preference. Honey, cane sugar, maple syrup. Or nothing at all.
- Toppings, like marshmallows, whipped cream, or a spot of rum to make a hot toddy. It’s your choice.
- Pour into your mug and enjoy.
Ingredient List
Cocoa Beans.
All Natural Ingredients
No lecithins. No emulsifiers.
No additives. No artificial flavours.
Botanical provenance
Single-origin Nacional (Fino de Aroma) cocoa beans sourced from Ecuador > Discover more.
Nutritional Information
Minimum Weight of Bar = 57g | 2oz
Typical Serving Size = 28g (1/2 Bar)
Approx Calories per 28g = 175 Calories
Nutritional
Information
per 100g
Energy
2581 Kj
617 Kcal
Fat
Fat 57g
(Sat Fat) 30g
Carbs
Carbs 14g
(Sugars) 11g
Fibre
Fibre 10g
Protein
Protein 11g
Salt
Salt 0.1g
Allergens & Information: Our chocolate is made in a small artisan setting where tree nuts and milk are handled. We take every care to minimise cross-contact, but we cannot guarantee that our products are entirely free from allergens.
The Health Benefits of Dark Chocolate.
The Story of the Hot Chocolate Square
Where our research began and where it led us. Most hot chocolate comes pre-decided. The sugar is already in. The milk powder is already in. The strength is fixed. What you are buying is someone else’s version of the drink, and you are paying for ingredients you may not want, in ratios you did not choose.
The Hot Chocolate Square that we crafted started from a different question. What if you bought only the cacao, and made every other decision yourself.
The answer required finding a cacao that could hold its character through anything. Strong enough to survive milk. Deep enough that sweetener did not wash it out. Floral enough to reward the version made with nothing but hot water. The Nacional variety from Ecuador answered each of those requirements. A fino de aroma cacao, grown in the river valleys of the Ecuadorian interior, it carries a natural richness and a jasmine note in the aroma that survives modification without disappearing beneath it. The beans are roasted, winnowed, and then stone ground and conched to a profile built specifically for drinking, not eating. No bitterness. No astringency. A clean melt and a deep body.
The format and design of each square came from researching the measurement of a good hot chocolate drink. We realised two things. Two hundred millilitres is a standard mug size in a household. While twenty grams of 100% chocolate makes a lighter drink and thirty grams makes something closer to a European drinking chocolate, thick and dark.
The cleanest way to measure twenty grams and thirty grams without scales is creating a a 10g square. Three squares to a foil. Two or three foils to a drink. The format is the instruction.
Eighteen squares to a box. The drink is yours. Made your way.