Equipment
Ingredients
Hot Chocolate Base
- 500 ml whole milk, cold
- 80 g milk chocolate, room temperature
- 1 g salt
- 5 g granulated sugar
Nutrition (per serving)
Method
Finely chop the milk chocolate bar into small, even shards. This ensures it melts quickly and evenly into the milk.
Pour the whole milk into a small saucepan and place over medium heat. Heat until the milk is steaming and small bubbles form around the edges (approx. 80°C/175°F), but do not let it come to a rolling boil.
Reduce the heat to low. Add the chopped chocolate, pinch of salt, and sugar (if using).
Whisk vigorously for 1-2 minutes until the chocolate is completely melted and the mixture is frothy and emulsified. Ensure no lumps remain at the bottom of the pan.
Pour immediately into mugs and serve hot.
Chef's Notes
- For the best texture, avoid using chocolate chips if possible; they often contain stabilizers that prevent smooth melting. A chopped bar yields a silkier drink.
- A pinch of salt is crucial—it cuts through the richness of the milk chocolate and highlights the cocoa notes.
- If you prefer a thicker, 'European-style' hot chocolate, whisk in 1 teaspoon of cornstarch (cornflour) dissolved in a splash of cold milk during step 2.
- Whisking creates a mechanical emulsion, giving the drink a lighter mouthfeel than simply stirring.
Storage
Refrigerator: 2 days — Store in an airtight container. Reheat gently on the stove.
Reheating: Warm gently in a saucepan over low heat, whisking frequently to re-emulsify.
