Suppliers of prime hot chocolate sachets from the Gracio Hot Chocolate range. Gracio is a British hot chocolate success story and the brain child of the Hardwick family for to foodservice and cafes.
Gracio brings together many years of sourcing expertise and foodservice hot beverage market knowledge to offer powerful and focused branding on quality hot chocolate sachets and hot chocolate drink products in other handy formats.
At present there are 3 types of Gracio Hot Chocolate; handy 1-cup drinking chocolate sachets called Gracio Luxe which comes in 23g and 30g size portions and Gracio Fairtrade 1-cup sachets and an exciting 1 kilogram tin format called Gracio Gourmet; the latter is a different formulation and very high cocoa content make-with-milk product with 40% cocoa content.
Gracio Luxe Hot Chocolate Sachets are an exceptionally versatile hot chocolate drink mix in a convenient 1-cup portioned sachet. The Go-Large version of Gracio has a 30g portion instead of the standard 23g portion. It is designed for 12oz cups or mugs. The Gracio Luxe chocolate mix can be made with hot water only or hot water and hot milk
However Gracio Hot Chocolate does not stand still! New ideas and hot chocolate sachets are constantly under review; email us for free samples of Gracio hot chocolate sachets.
Call us on 01324 617618 to discuss your needs or request samples.
Hot chocolate just isn’t hot chocolate without marshmallows – especially to the kids! So, you can make your hot chocolate a little more fun this winter by making polar bear marshmallows to add to your drink!
To make your marshmallow polar bears, here’s what you’ll need (amounts are for each bear):
• 1 jumbo marshmallow
• 1 standard-sized marshmallow
• 2 mini marshmallows
• 2 candy eyeballs
• 1 chocolate candy (I used peanut butter M&M’s)
melted white chocolate/almond bark
Let get started!
Polar Bear Marshmallow Directions: For each bear, you’ll start with your jumbo marshmallow for the base. Then, you’ll cut about 1/3 off a standard marshmallow to use for the polar bear’s muzzle.
Melt a small amount of white chocolate (or almond bark/white candy coating) and put a small tab on the cut side of that 1/3 marshmallow piece, then attach it to the jumbo marshmallow.
Put a small dab of melted white chocolate on the chocolate candy (where the logo is) and place it on the top side of the muzzle.
Then, put a small dab of the melted white chocolate on the back of each of the candy eyeballs and put them on the jumbo marshmallow face, right above the muzzle.
Lastly, put a small dab of the melted chocolate on each of the mini marshmallows and attach to the top sides of the jumbo marshmallow for ears.
Learn how to make a sweet and salty crossbones topping for your hot chocolate! Perfect for Halloween or if you are feeling especially morbid.
What you’re going to need…
For 2 servings…
• 2 oz. white chocolate
• 4 pretzel sticks
• 8 mini marshmallows, plus additional as desired
• 2 cups of Gracio Premium hot chocolate
Lets get started!
First chop the white chocolate into slivers and place in a microwave safe bowl. Microwave for 10 seconds, then stir. Continue to microwave white chocolate in 5 second bursts, stirring each time, until completely melted.
Attach a mini marshmallow to each end of each pretzel stick. Dip in the white chocolate, using a spoon to help cover the whole surface, until completely coated. Place on a plate covered with a sheet of parchment paper or plastic wrap, and place the plate in the freezer to let the chocolate set for about 10 minutes.
STEP TWO While the white chocolate sets in the freezer, prepare 2 cups of your favorite hot chocolate. When the chocolate covered “bones” are set, top the hot chocolate with the additional mini marshmallows, remove the chocolate covered pretzel-marshmallow bones from the freezer and arrange them in a crossbones shape over each cup of hot chocolate.
If you ever needed a good excuse to enjoy chocolate we’ve got you covered…
1. It’s good for your heart and circulation
A recent study found that dark chocolate helps restore flexibility to arteries while also preventing white blood cells from sticking to the walls of blood vessels – both common causes of artery clogging.
2. It reduces risk of stroke
Researchers in Finland have found that chocolate consumption lowers the risk of suffering a stroke – by a staggering 17 per cent average in the group of men they tested.
3. It’s mineral rich
Dark chocolate is packed with beneficial minerals such as potassium, zinc and selenium, and a 100g bar of dark (70 per cent or more) choc provides 67 per cent of the RDA of iron.
4. It reduces cholesterol
Consumption of cocoa has been shown to reduce levels of “bad” cholesterol (LDL) and raise levels of “good” cholesterol, potentially lowering the risk of cardiovascular disease.
5 Unbelievable Things You Never Know About Chocolate…
1. The Incredible Chocolate River
Well it did, back in 1971. The famous chocolate river Augustus Gloop almost drowned in in the original Willy Wonka & the Chocolate Factory film was made 15,000 gallons of water mixed with chocolate and cream. With all the cream, the river spoiled fairly quickly and the cast revealed it left a terrible smell.
2. White Chocolate Isn’t Real Chocolate
Yes, we’ve all been lied to. In order to be classified as real chocolate, a product has to contain cocoa solids or cocoa liquor. White “chocolate” contains cocoa butter instead.
It’s allowed to be called chocolate because the EU 20 per cent cocoa butter, 14 per cent total milk solids, 3.5 per cent milk fat and has no more than 55 per cent sugar content, you can label it white chocolate.
3. Europeans Love Their Chocolate
According to the International Cocoa Organization, Europeans account for almost half the world’s chocolate consumption. They estimate the average Brit, Swiss, or German eat 11kg of chocolate a year.
4. Thorntons Created the World’s Largest Chocolate Bar
In celebration of its 100th birthday, Thorntons created the world’s largest chocolate bar – weighing a record breaking 5,792.50kg.
5. The Chocolate Chip Cookie was an Accident
In 1930 Ruth Wakefield realised she was out of baker’s chocolate and mixed broken piece of Nestle chocolate into her cookie dough, expecting the chocolate to be absorbed and create chocolate cookies. Instead, she accidentally created chocolate chip cookies, and later sold the idea to Nestle in return for a lifetime supply of chocolate.
• 565ml full cream or semi-skimmed milk
• 2 tablespoons of yummy Gracio Hot Chocolate
• 1 handful marshmallows
• Sugar optional, to taste
First put the milk into a pan. Bring to a simmer – not a boil – and while it’s heating, put a tablespoon of choccie powder and sugar, if using, into each mug. Add a little warmish milk from the pan to each mug – you just need enough to dissolve the chocolate powder. At this point, plonk a few marshmallows into each mug. When the milk is at a simmer, carefully pour it into a plastic jug or flask. I normally do this over a sink as I always end up spilling a bit (the trick is to have a big enough jug or flask so the milk only half fills it – you need the extra space for shaking and frothing).
Screw the lid on tightly, place a cloth over the lid for safety, and shake hard for a minute. Remove the lid, minding the steam, and pour the milk into your mugs. A little stir, and you can slurp your way to heaven!
The story of chocolate begins in Latin America, where the cacao tree grows wild. The Olmec (1000 BC) were the first to make use of chocolate in what is today southeast Mexico. The word cacao is thought to originate from the Olmec word “kakawa”.
It’s not until the arrival of the Maya (250-900 AD) that chocolate history begins to take shape. The cacao bean was such a valuable commodity for the Mayans that it was commonly used as currency. Payment of 10 beans could get you a rabbit, a payment of 100 beans could buy you a slave. The beans were so valuable that it was known for people to counterfeit beans some even resorting to carving them out of clay. Cacao beans were still in use as currency up until the 19th century in many parts of Latin America.
The use of chocolate was firmly embedded within Mayan culture. Chocolate was used in religious rituals, marriage ceremonies and it even had it’s own god. While the Mayans used cacao purely as a drink, the story of solid chocolate doesn’t start until the 1850s. The preparation of chocolate by the Mayans wasn’t too different to how we do it today. Step one involved harvesting, fermenting and then drying the beans. Then the beans were roasted, the shells removed and then ground into a paste. This cacao paste was mixed with hot water and spices like chili, vanilla, honey and flowers. Chocolate was often mixed with water and corn to make a gruel which is similar to the corn drink pinole which is still consumed across Latin America today.
Chocolate was so valuable to the Mayans that it was usually only the rich that drank chocolate on a regular basis. Emperors were buried with jars of chocolate at their sides underlining the precious status of chocolate in Mayan culture.
The Aztecs had a legend that the god Quetzalcoatl brought chocolate to earth but was cast out of paradise for giving it to man, only the gods were fit to drink chocolate!