- 1.5 bars (approximately 12 squares) of Hummingbird Chocolate’s Mayan bar, roughly chopped
- 1 1/2 cups of milk (or choose a milk alternative, such as almond or rice milk)
In a small pot, place the chocolate and one third milk over low heat. Stir gently until all of the chocolate has melted and a thick paste has formed. Slowly add the remaining milk while continuing to gently stir. Allow the hot chocolate to heat for 2 or 3 minutes, stirring occasionally, until it has warmed through. Be careful to not allow the hot chocolate to boil or scorch. If desired, froth with a whisk or use the Mayan method of pouring the chocolate from mug to mug until froth forms on top. If you prefer more heat, add a pinch of cayenne.
About this recipe
Just three years ago, Drew and Erica Gilmore married their love of chocolate with their experience working with farmers in developing countries to start Hummingbird Chocolate, a small-batch, bean-tobar chocolate-making company in Almonte. In their short history as chocolate makers, they have already won several awards, including silver for their Fleur de Sel bar, at this year’s Canadian Competition of the International Chocolate Awards.
Despite the accolades, the Gilmores are not resting on their laurels. They recently expanded their Almonte workshop to meet the demand for their bars. Tours of their chocolate-making facilities will inspire you to spend a little more time in the new tasting room. Known for sourcing their cacao beans from a single origin, the Gilmores have also introduced a new Mayan bar to their award-winning line-up. Using organic Trinatario cacao from Nicaragua, the Mayan bar is a complex balance of traditional Mayan spices — cinnamon, nutmeg and chili — with just a touch of heat. With the addition of only organic sugar and cocoa butter, the Mayan bar makes a fabulous après ski hot chocolate. Or, why restrict your enjoyment? Spice up your hot chocolate anytime this winter!
Hummingbird Chocolate Maker
9 Houston Dr., Almonte, ON
Spice is nice: The Hummingbird’s Mayan hot chocolate was photographed in cups made by Michelle MacDonald, self-taught potter and co-owner of Loam Clay Studio in Wellington West. MacDonald used a combination of glazes in a wax-less, multi-layered process to give the cups their unique design and texture.