Somewhere Above the Dubai Skyline, There's a Marshmallow Cloud
This is not hot chocolate from a packet. This is a torched marshmallow halo, a Ghirardelli chocolate flag, crushed Oreos on whipped cream, and three layers of premium chocolate poured through the centre. UAE-style, made at home.
Not Your Average Hot Chocolate
Let's get one thing straight: this is not hot chocolate from a packet stirred into a mug and forgotten about. This is a torched marshmallow halo, a Ghirardelli chocolate flag, crushed Oreos on whipped cream, and three layers of premium chocolate poured through the centre. This is the kind of hot chocolate that makes people stop scrolling.
If you've ever wanted a rich take on hot chocolates, we've got you covered. This recipe was engineered and is the burj khalifa of chocolates, except you're making it at home, with products from Fooddepaux, and it's going to be peppermint because it's cold outside and we don't make the rules.
Meet the Trio: Three Chocolates, One Mug
Why one chocolate is never enough
The secret to this recipe is layering three very different chocolates that each bring something the others don't.
Nestlé Abuelita Mexican Hot Chocolate is the foundation. Iconic tablets made with real cocoa and cinnamon - dark, spiced, and deeply rich. It's the soul of this drink.
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Swiss Miss Indulgent White Chocolate Hot Cocoa Mix is the second layer. Creamy, vanilla-laced white chocolate sweetness that sits on top of the spiced Abuelita base. Together they're like a mocha met a Mexican hot chocolate and became best friends.
Ghirardelli Peppermint Bark Squares are the finale. Slow-melting dark chocolate layered with festive peppermint, made with sustainably sourced cocoa. Chopped and stirred in, they bring that cool, minty brightness that cuts through all the richness. This is where the drink goes from "really good" to "I need the recipe immediately."
All three are available to buy in Dubai and the UAE right here at Fooddepaux.
Triple Chocolate Peppermint Bark Hot Chocolate
Glacé-style. Torched. Topped. Poured through the centre.
This isn't your average hot chocolate recipe. It's richer, more layered, and served with a toasted marshmallow halo that you pour the chocolate straight through. Perfect for Dubai's cooler evenings, cosy nights in, or impressing literally anyone who walks into your kitchen.
Serves: 2 | Time: 15 minutes
What You'll Need
For the hot chocolate base:
2 cups whole milk, 2 Nestlé Abuelita Mexican Hot Chocolate tablets, 2 packets Swiss Miss Indulgent White Chocolate Hot Cocoa Mix, 3-4 Ghirardelli Peppermint Bark Squares (roughly chopped), a pinch of sea salt
For the toasted marshmallow halo:
Marshmallow fluff (store-bought jar), a piping bag fitted with a round tip, a kitchen torch
For the topping:
Whipped cream, 2-3 Oreo Dark Chocolate cookies (crushed), 1 Ghirardelli square (snapped into a shard for your chocolate "flag"), crushed candy cane (optional)
How to Make It
Step 1: Make the base. Heat the milk in a saucepan over medium-low heat until it steams. Drop in the Abuelita tablets and stir until dissolved. Whisk in the Swiss Miss until smooth. Add the chopped Ghirardelli Peppermint Bark Squares and a pinch of sea salt, stir until melted. Keep warm.
Step 2: Pipe the halo. Load marshmallow fluff into a piping bag. Pipe a thick, even ring around the inside rim of each mug - you want a donut-shaped halo with an open centre.
Step 3: Torch it. Hit the marshmallow fluff with a kitchen torch until golden and caramelised all over. Go slow, rotate the mug. You want that beautiful toasted finish - this is the showstopper.
Step 4: Fill the centre. Pipe or spoon whipped cream into the open centre of the marshmallow halo.
Step 5: Dress it up. Scatter crushed Oreo Dark Chocolate over the whipped cream. Snap a Ghirardelli square into a shard and stick it into the cream like a flag - you can use any Ghirardelli square from our range, but our pick for this recipe? Peppermint Bark. Because it's cold outside and peppermint was made for moments like this. Dust with crushed candy cane if you want the full festive look.
Step 6: The pour. Bring the mug and a small jug of hot chocolate to the table. Pour the hot chocolate through the centre of the halo. Watch it melt through the cream and marshmallow as it fills the mug. That's the moment. That's the whole point.
"Three chocolates. A torched marshmallow halo. A Ghirardelli flag. This is not a drill."
Make It Your Own
Switch the flag: try Ghirardelli Caramel, White Chocolate Caramel, or Dark Chocolate with Raspberries. Each one changes the whole vibe.
Make it spicier: add a pinch of cayenne at the Abuelita stage. Mexican hot chocolate loves heat, and it plays beautifully against the cool peppermint.
Go full s'mores: swap the Oreo topping for crushed graham crackers and drizzle hot fudge. Torch the marshmallow a little extra. S'mores hot chocolate, done.
Make it extra thick: use half milk, half cream for something closer to drinking ganache. Not for the faint-hearted.
Batch it for a party: multiply the base, keep it warm in a slow cooker, and set up a halo-and-toppings station. Let guests build and torch their own.
If something catches your eye, it's best enjoyed while it's here.
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