Chocolate Chunk Hot Cocoa Mix

• 6 ounces, weight Semisweet Chocolate, Finely Chopped (use A Good Quality Chocolate - I Used Callebaut)
• 2 ounces, weight Milk Chocolate, Finely Chopped
• 1 whole Vanilla Bean, Split In Half Lengthwise, With Seeds Scraped Out
• 1/2 cups Dutch Process Cocoa Powder
• 2 cups Nonfat Dry Milk (I Used Organic - It's A Much Finer Powder)
• 1 cup Granulated Sugar

1. Give the milk and semisweet chocolate a quick whirl in the food processor to chop it finely.
2. Dump the chocolate into a large mixing bowl. Scrape the seeds from the vanilla bean into the bowl. Add the cocoa powder, dry milk and sugar and whisk until everything is well combined.
3. Store in a tightly sealed container at room temperature for up to 3 months.
4. To make hot chocolate:
5. Scald 1 cup cream or milk in a small saucepan, then add 1/4-1/3 cup of cocoa mix and stir to blend well. Or simply microwave the cream or milk for 2 1/2 minutes on high, then add 1/4-1/3 cup cocoa mix and stir to blend well.
6. Top with marshmallows (homemade are especially delish), or whipped cream and a drizzle of caramel sauce for an extra rich treat.

weight semisweet chocolate, chocolate, vanilla bean, dutch, milk, sugar

Taken from tastykitchen.com/recipes/drinks/chocolate-chunk-hot-cocoa-mix/ (may not work)