Hot Chocolate

Hot cocoa was originally conceived in Holland in the 1820’s. Chemist and master chocolatier Coenraad Johannes Van Houten developed a process for the removal of the cocoa butter from ground cacao beans then treating the resulting powder with baking soda. This process came to be known as “Dutching” chocolate in recognition of its Dutch origins. The delicious dark colored, chocolate powder that results from this process is called Dutch cocoa. Two Rivers utilizes 100% premium dutch cocoa for increased solubility and a balanced, even flavor of the final cocoa powder for a perfectly creamy drinking experience.

Premium Ingredients

The key to creating an amazing chocolate beverage is in the careful selection of raw materials. Two Rivers Coffee hot cocoa powders are made with natural Dutch chocolate power and superior ingredients to ensure a premium cocoa product. After extensive testing, Two Rivers has developed a standardized production system from powder to cup that ensures a premium cocoa product every time.

Powder Formulation & Flavoring

Two Rivers Coffee has refined our formulations to achieve a richer taste and more intense flavor profile than most other cocoa products currently in the powdered hot chocolate space. Our unique approach to flavor creation and profile formulation add characterizing flavors, and fine-tune specific taste attributes. We have implemented customized flavoring systems to add complexity and dimension to all of our proprietary chocolate taste profile. Our in-house food scientists work very closely with our partnered flavor houses research and development teams to produce specific flavor profiles that provide exceptional chocolate taste.

Blending

With our advanced commercial blending systems, Two Rivers has the capability to produce either short runs or of blending larger continuous batches. The enclosed blending system utilizes a surge hopper and ribbon blenders with the capacity to produce thousands of pounds of cocoa powder daily. We have designed rooms that allow us the ability to simultaneously blend both multiple flavored cocoa products with specialized dust collection systems that help mitigate the possibility of cross-contamination within our facility.

Varieties

Profiles

SWEET
RICH
FRUITY
EARTHY
WOODY
VELVETY
FLORAL
ROASTED
NUTTY
SPICY
CREAMY
MILKY
BUTTERY

Varieties

MILK CHOCOLATE
WHITE CHOCOLATE
DARK SEMI-SWEET CHOCOLATE
SPICED
LOW CALORIE
CUSTOM BLENDS AVAILABLE

Flavors

BROWN SUGAR
BUTTERSCOTCH
CARAMEL
CHOCOLATE COVERED CHERRY
CHOCOLATE FUDGE
CHOCOLATE MARSHMALLOW
CHOCOLATE TRUFFLE
DARK CHOCOLATE
DULCHE DE LECHE
HAZELNUT
IRISH CREAM
MEXICAN COCOA

MINT CHOCOLATE
MOCHA
PEANUT BUTTER CUP
PEPPERMINT STICK
PUMPKIN SPICE
RASPBERRY
SALTED CARAMEL
STRAWBERRY VANILLA
VANILLA
VANILLA NOUGAT
WHITE CHOCOLATE