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April 5, 2018
Nothing beats the winter blues better than a body warming, toe tingling and zippy mug of hot chocolate. We’ve crafted the perfect combination of Rheo Thompson Candies dark chocolate spiced with our sweet Ginger syrup and topped with a rich whipped cream and chunks of our Candied Ginger. This recipe definitely takes hot chocolate to the next level!
If you would like a vegan version of this hot chocolate, swap the milk for an alternative like coconut milk or almond milk, change the whipped cream to a vegan version (here is a great recipe for Coconut Whipped Cream – yum!) and our dark chocolate contains no dairy.
Yields 2 servings of Hot Chocolate.
If you make this recipe, be sure to tag #rheothompsoncandies and #sweettalk.
Felt welcome the moment we walked in! Loved it and the dark chocolate pecan patties - well what can I say...simply DECADENT melt in your mouth goodness! Tons of selection and beautiful packaging.
Cara Mia from Google+
If I had to live on a desert island with just one thing for the rest of my life it would be the raspberry jelly filled dark chocolates from Rheo Thompson. And a glass of milk.
Leigh from Facebook
Back home to Stratford next weekend for 2 boxes of your Mint Smoothies. Looking forward to the many memories your chocolates create.
Andrea in Toronto