Ingredients
30 g Chococioc
120/240 ml whole milk
Preparation
Dissolve the powder in a little cold milk, stirring well to remove lumps. Add the remaining milk (changing the volume of the milk will result in a lower final density of the chocolate in the cup). Heat up to 80°c with the steam wand.
Alternative in a chocolate maker
Dissolve the powder in 2.5l cold milk, stirring well to remove lumps. Pour into the chocolate maker. Heat to 80°c.