Now this really is proper hot chocolate. These two bean to bar vegan hot chocolates give you two rich, warming and comforting ways to enjoy your chocolate this winter.  The Soupe au Chocolate is a luxurious mix between a desert and a hot chocolate - thick and silky and not too sweet. The chocolate buttons are made with The Proper Choclate Company's 85% Dominican Republic Öko Caribe and homemade coconut cream. It needs only 3 buttons and 50ml of milk to create a luscious cup to enjoy.  The Mexican Hot Chocolate is a bean to bar version of the traditional hot chocolate served in Mexico which is a sweet and lively drink filled with the spicy fragrance and taste of Mexican cinnamon. Created with the help of Lily Ramirez, the Mexican Chef and owner of Picado Mexican Pantry in Dublin, this flavoursome hot chocolate will warm the cockles this winter. The cacoa bean used in this bar comes from Oko Caribe, based in the Dominican Republic. As bean-to-bar chocolate makers, The Proper Chocolate Company hand-sort, roast, crack and winnow (that's removing the husks to you and me) the cocoa beans; then refine, conche (that's the intense mixing, agitating, and aerating of heated the liquid chocolate), age, temper, mould and package everything from their base in Dublin.  This is a great gift for chocolate lovers.  Love your hot chocolate? Have you tried out these recipes? We have lots of sweet stuff here at designist. What's it made of? Soupe au Chocolat: organic cocoa beans, organic unrefined cane sugar, organic coconut oil and organic coconut flour. Mexican Hot Chocolate: Organic cocoa beans, organic unrefined cane sugar and mexican cinnamon. Origin: Oko Caribe, based in the Dominican Republic. How does it come? Two glass jars each containing 100 grams of chocolate buttons. They come in a gift box Measuring approx. 22 x 6 x 7 cm All chocolate is produced in a factory setting where treenuts, peanuts and dairy are processed.