Koko Black's to a greater extent than sophisticated version since moving to Melbourne, but mostly I prefer my chocolate served inwards its enterprise state.
That is, until Tracy as well as Lee rewarded our cat-sitting with a canister of Monsieur Truffe's hot chocolate mix. These are dark chocolate buds of 70% cocoa solids, to last melted inwards just-boiled milk as well as sweetened if y'all must. Noticing that they're vegan, I packed them as well as a litre of oat milk for dessert to follow a weeknight dinner at Lisa's house. I stretched my resources with to a greater extent than people than the instructions recommended but I don't mean value anyone felt cheated - this is i rich, cocoa-packed brew. I've since enjoyed using the same method with other scraps of dark chocolate (if chocolate tin e'er last called 'scraps'), as well as convey persisted with oat milk inwards preference to dairy or soy.
The recipe below makes but i of my slightly smaller portions. I mean value I'll get-go trialling a pinch or 2 of solid soil spice (ginger, cardamom, cinnamon or chilli!) to proceed things interesting.
Hot chocolate
40g dark chocolate - inwards buds, grated, or pulverised inwards a nutrient processor
200mL milk (not necessarily dairy)
sugar, to sense of savor (my sense of savor ordinarily existence none!)
a pinch or 2 of solid soil spice (optional)
Bring the milk but to the boil inwards a minor saucepan, as well as thence trim down the rut to low-medium. Add the chocolate, saccharide as well as spice, stirring until the chocolate is completely melted. (Scrape the bottom of the saucepan equally y'all stir, that's where it likes to lurk!) Pour the hot chocolate into a mug as well as sip, like shooting fish in a barrel as well as appreciatively.
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