this is the finest way to create a smooth, super rich, velvety hot chocolate with latte art. No need to overheat your milk (or plant-based alternative). No need to stir like a fool.
The final intensity of this drinking chocolate will of course be defined by the size of the final cup when adding your steamed milk or plant-based alternative.
. chocolate 25g ground chocolate
. milk/mylk 100g to create the hot chocolate part
50-85g to finish with latté art (defined by cup size)
. ratio 1:6 to 1:7.5 in the finished beverage
. temp steaming cold milk to max 65°C
_ note 01 : adjust volumes to your cup-sizes for cappuccino / latté
_ note 02 : this recipe delivers a more ‘folded in’ taste & mouthfeel compared to the ‘chocolate shot’ recipe
. add milk & ground chocolates into your milk pitcher
(milk or chocolate in first … both ways work just fine)
. start steaming, aerating the milk / plant-based option
. create an angle to start churning so all grounds get saturated
. once the 60°C mark is reached, stop the steaming process
. you will end up with a smooth hot chocolate with a nice foam on top
. only fill the cup/mug/glass for approximate 60% with hot chocolate
. fill the remaining space with steamed milk, creating latté art
You can easily scale the volume by using larger milk pitchers.
Or adapting the ratio of your preference.