Hot chocolate practice is as follows:

Material preparation: 100g of light cream, 150g of milk, 50g of dark chocolate, 3g of sugar, 1 small spoon of cocoa powder, a little marshmallows, a little chopped chocolate and so on.

1, all the materials are ready, decorative chocolate chopped.

2. Put the milk, light cream, sugar, dark chocolate and cocoa powder into a saucepan, heat and stir until dissolved.

3. Pour into a cup and add a little marshmallow.

4: Garnish with chocolate chips.

Hot Chocolate Note:

1, temperature control

The best temperature for hot chocolate is 50~60 degrees Celsius. Too high a temperature will destroy the taste and flavor of the chocolate, while too low a temperature may result in the chocolate not being hot enough to affect the taste. Make sure you control the temperature of the chocolate when making and pouring it into the cup.

2. Chocolate selection

It is important to choose high quality chocolate. Quality chocolate usually contains higher cocoa solids and a small amount of additives. This will ensure that you can enjoy the rich chocolate flavor and aroma. Try to choose dark or semi-sweet chocolates as their rich flavors complement the mellow taste of hot chocolate.

3. Stir well

Be sure to stir the chocolate well during the process. This ensures that the chocolate and the milk or hot water are fully integrated, resulting in a delicate texture and flavor. Use a stirring stick or blender to help mix the chocolate evenly and avoid grainy or chunky chocolate residue.