this is the finest way to create a smooth, super rich, velvety and fast hot chocolate. No need to overheat your milk (or plant-based alternative). No need to stir like a fool.
Ratio between ground chocolate and milk or plant-based alternative is of course to your taste, time of day ;-) and the intensity of our (single origin) ground chocolate.
Everything between 1:4 - 1:8 deliveries a tasty result. From rich & lush to lighter touched. We like to go for a 1 to 6 ratio for a generally good balanced hot chocolate.
. chocolate 25g ground chocolate
. milk/mylk 150g (whole) milk or plant-based option
. ratio 1 part ground chocolate to 6 parts of milk
. temp steaming cold milk to max 65°C
_ note 01 :
our rule of thumb is a 1 to 6 ratio but can be customized
depending on the desired intensity & cup size (large vs a smaller tasting cup)
_ note 02 : simply combine both in a milk pitcher & use the steam wand
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. 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
. you can add some ground chocolate on top or serve with one of our large chocolate buttons for snacking ;-)
You can easily scale the volume by using larger milk pitchers.
Or adapting the ratio of your preference.
