Hot chocolate balls are solid confections with a unique
formulation which makes them pretty rugged and amazingly resistant to heat. We
pack each order in tissue so nothing shifts in the box during transport.
However, if you live in a particularly warm climate (South
Texas, Miami, etc.) and need your hot chocolate fix in August, we can ship your
order with some cold packs for a small additional fee. Contact us at info@chocolatesU.com and we
will work with you to make sure everything arrives in perfect condition.
Unfortunately, even under the best shipping circumstances,
something could go horrible wrong, like sudden changes in the weather or a poor
decision by the delivery service… so if you have concerns that the contents of
the box may be melted (box was left on the radiator in the mail room, a freak
heat wave in October and the box was in the sun on the porch all afternoon, etc.),
here is what to do:
1.Bring the box in to a cool room and place it UNOPENED, and label
side up on the table for a couple of hours (or better overnight) to cool
2.Carefully open the box and assess the Hot Chocolate Balls
a.If they look good (roundish, encased in colorful foil) but are
still soft to the touch, let them sit undisturbed in the box several more hours
or overnight and they should solidify. Use
b.If there is a hot, melted mess squished all inside that box,
contact us at info@chocolatesU.com and
we will work with you to make it right.
Hot Chocolate Balls are solid, chocolate confections that you
use to make a full 8 ounce mug of real, decadent hot chocolate. The Hot Chocolate Ball base is made from
couverture chocolate, cocoa powder and honey.
We offer six (6) standard flavors and a sugar free variety. We occasionally also offer limited edition
Each ball is wrapped in a colored foil, and that foil is color
coded to the flavor. Each sleeve should
contain a card that describes how to make the hot chocolate on one side and the
color code/ingredients list on the other.
In case you did not receive a card, or have misplaced the card
in the frenzy to make up a mug…
Foil color = Flavor
Original Dark Chocolate
(Orange) = Original Milk Chocolate
Midnight (72% Dark Chocolate, limited edition, seasonal flavor)
Gingerbread (limited edition, seasonal flavor)
Please see the ingredients listed with each flavor. The only major allergen is milk in the varieties that are made with milk chocolate. Our chocolates are no longer made with soy lecithin as our source has switched to sunflower lecithin.
It should be noted that while Hot Chocolate Balls do not contain
tree nuts or peanuts, we do not certify our process as nut or peanut free since
we rent our commercial kitchen space.
Also, our chocolate manufacturer processes ALMONDS in their
facility; however, no almonds come in contact with any of the equipment used to
make or process chocolate.
Vegetarian – None of our Hot Chocolate Balls contain meat or
gelatin. Several flavors do NOT contain dairy (Original Dark, Mint, Aztec and Midnights), but they do contain honey (not vegan) in the base.
All flavors would be
appropriate for lacto-ova vegetarians.
Please note that some flavors contain milk, and consult the ingredients
list for specifics.
At this time, we do not offer custom sleeves for sale on the
website. We do offer this option during
the holiday season at our shows. If you
are in the Boston/Springfield, MA area, please take a look at our show schedule
and come see us in person!
Well, sure… They ARE
chocolate. BUT, they are a solid 1¼ oz
ball of dense, chocolate-ness and can be pretty hard to bite into. The Hot Chocolate Balls are really formulated
to make a perfect, single serving of decadent hot chocolate, so we recommend
getting some milk or your house’s favorite milk-like product (almond milk, soy
milk, Lactaid, etc.) and making them into hot chocolate.
NO… We do not add any
milk powder to the Hot Chocolate Balls, so milk or your house’s favorite
milk-like product (almond milk, soy milk, Lactaid, etc) is required to make the
drink creamy and delicious.
is a very high-quality chocolate that contains a higher percentage of cocoa
butter (32–39%) than baking or eating chocolate. Basically, couverture chocolate is the best quality
chocolate out there. We use ONLY E.Guittard couverture chocolate and Guittard cocoa powder to make Hot Chocolate
Balls, because we think E. Guittard is the best of the best!
Hot Chocolate Balls are formulated to make a creamy, decadent,
not too sweet cup of hot chocolate in about 2 minutes… it is a very balanced, yet intense chocolate
The problem with melting a chocolate bar into hot milk is
twofold. First, chocolate bars can be of
varying quality and composition. Often
inexpensive chocolate bars (the kind by the register at the grocery store) are
waxy or oily when melted because they contain little or no actual cocoa butter
and leave a filmy residue in the cup and in your mouth. The second issue is that even high quality
chocolate bars are formulated to be eaten out of hand with no dilution in milk,
so the chocolate flavor is much less intense and the flavor profile comes
across your palate as particularly sweet.
Our stocking stuffer for the naughty and nice. Our "lumps of coal" are actually our Milk Chocolate Hot Chocolate Balls, shaped like pieces of coal and wrapped in shiny black foil. Each package comes with 3 lumps of coal, and a large tag to remind them they have been very naughty.
Oh, and to the few who have never heard of this tradition. (external link, please come back!)
Original Dark hot chocolate Balls are made with 55% dark chocolate, which is technically a semisweet chocolate. The chocolate is similar in intensity to the semisweet chocolate morsels you would use to make chocolate chip cookies.
We use Ancho chili and cinnamon in the Aztec Hot Chocolate
Balls. The Ancho chili is the ripened,
dried poblano chili. The Ancho is a very
mild chili (between 1000 -3500 on the Scoville Heat Scale) and we add just a
pinch; not hot but just brings up the flavor of the chocolate without
Why yes, yes it is… but it is awfully full of chocolate-y goodness too. There is a enough coffee powder in the Mocha Hot Chocolate Ball to make a full cup of coffee! We recommend Mocha as a “morning” hot chocolate because it will definitely get you going!
Well honey is some pretty amazing stuff… It is a liquid sweetener at room temperature with a very low water content that works perfectly in our process of making Hot Chocolate Balls. Further, honey has inherent antimicrobial properties that mean the Hot Chocolate Balls will last practically forever.
As for the flavor, the honey adds a very subtle sweetness that lets the chocolate be the real star in the Hot Chocolate Balls.
The sugar free Hot Chocolate Balls are delicious, so unfortunately, they are not fat free (real cocoa butter tastes good!) or calorie free (again, real cocoa butter tastes good!).
We use Guittard semi-sweet sugar free chocolate that is made with maltitol as the sweetener in the chocolate and replace the honey in our standard Hot Chocolate Ball recipe with maltitol syrup. The cocoa powder and vanilla are the same in all of our Hot Chocolate Ball products.
Well, the press release type answer is… When we thought up Hot Chocolate Balls, we formed the prototypes during recipe development with a small ice cream scoop, so the shape was essentially a sphere. And we started referring to them as “balls”. Then we wrapped them in candy foil and they looked amazing, so we decided that was the shape we wanted even though it was more work to make spheres versus cubes for example. By that point, the “balls” term had stuck, and our product became Hot Chocolate Balls.
The REAL story… We have a
wicked sense of humor and like saying “Balls!”, and it makes us smile every
time we do!