I love adding savoury and herbal flavours to white chocolate. For example, matcha not only balances out the sweetness but turns the hot chocolate a stunning shade of green.
The first white chocolate appeared in Switzerland in 1930. It's made with cocoa butter, sugar and milk but not cocoa beans.
Heat 200ml of milk (1 large mug) - frothed milk works best for the authentic Knoops taste. Add 8 tsp of chocolate flakes and stir until fully dissolved.
Simple: Vanilla or matcha
Method: Add 1/4 tsp of vanilla paste or 1/2 tsp of matcha powder to your heated hot chocolate and stir, before pouring out.
Method: Add 1/2 tsp of freshly grated ginger to your heated hot chocolate and stir, before pouring out.
Typical values (per 100g): Energy (Kcal) 569, Fat (g) 35.8, Of which saturates (g) 21.6, Carbohydrates (g) 55.3 Of which sugars (g) 54.9, Fibre (g) 0.0, Protein (g) 6.0, Salt (g) 0.21
Sugar, cocoa butter, whole milk powder, emulsifier: soya lecithin, natural vanilla flavouring
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