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Gingerbread Hot Chocolate Melt

A gingerbread man and a mug of hot chocolate Melt, just combined.
There's a debate to be had over whether hard or soft gingerbread is better. One thing that we can all agree on though is that a gingerbread hot chocolate Melt is perfect everytime.
The first known recipe for gingerbread comes from around 2400 BC. And it is no wonder that once gingerbread and chocolate could be combined that it was going to be popular. The 1883 gingerbread syrup has a lovely balance of ginger spices and the flavours carry perfectly on a milk or a dark Melt. For some added fun top with heavy whipped cream and pop a mini gingerbread person in the top!
We like to make this recipe with our 43% Venezuela milk hot chocolate. Great in our full range of white, milk and dark Hot Chocolate Melts.
A mix of Criollo and Trinitario beans from Venezuela. A richer milk chocolate with the distinctive accent of hazelnut, caramel and vanilla.
This Venezuelan chocolate combines a strong cocoa flavour, the impression of roasted beans and a clear nutty taste. The result is an exclusive milk chocolate; creamy, rich and delicious.
Criollo beans are native to Venezuela and are renowned for producing chocolate with richer more intense flavours. Their reputation dates back to the 17th century when Venezuela was the world’s leading cocoa producer.
1883 flavour syrups are made in France using natural spring water and flavours. At Marimba we find these make the perfect match for our Hot Chocolate Melts, not least because of the concentrated flavours meaning a smaller portion size for the same depth of flavour.
You never over sweeten your Melt, whilst getting a full and natural flavour.
We recommend just a 16ml portion for a normal 12oz sized mug. If making one of our delicious flavour combinations of two syrups you need just 8ml of each flavour. This ensures you do not over sweeten or overpower the hot chocolate Melt.
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1883 Gingerbread syrup - 1 litre


Gingerbread and chocolate make for a very comforting combination, the ginger spices work perfectly in any Melt. Just 16ml makes the perfect gingerbread Melt. Maison Routin 1883 are the pinnacle of syrup flavourings. Made in France from natural spring water from the French Alps and using the finest essences available. 1883 are more concentrated than others, so just 16ml is needed in a normal 12oz mug. Using less syrup means you are sure to not over sweeten your hot chocolate Melt, making them the perfect partner for our hot chocolate.

Venezuela Milk 43% Hot Chocolate Melt carton - 240g


Create a rich, smooth and indulgent hot chocolate experience from our flakes of real single origin milk chocolate, made from Criollo and Trinitario cocoa beans from Venezuela. Blended for a richer milk chocolate. Flavour notes of caramel, hazelnuts and butter with roasted cocoa and vanilla aroma make for the most luxurious hot chocolate experience around. Simply stir four heaped dessert spoons or eight teaspoons (40g) into a mug of hot milk. Enough for six mugs.

Ecuador Dark 71% Hot Chocolate Melt carton - 240g


Create a punchy and indulgent hot chocolate experience from our flakes of real single origin dark chocolate, made from Nacional cocoa beans from Ecuador. With a subtle floral flavour with a hint of raisin, smoked cocoa and acid cocoa. Finished off with a nuance of humus. This exceptional dark chocolate has the perfect balance. Simply stir four heaped dessert spoons or eight teaspoons (40g) into a mug of hot milk. Our dark chocolate contains no dairy and can be made with milk alternatives. It is, however, made in a kitchen with dairy containing ingredients. Enough for 6 mugs.

Other recipes that work well with Venezuela milk chocolate
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