Materials?

60% dark chocolate 150g whole milk 800ml milk powder 50g corn starch 3g whipped cream 150g Save the formula to the mobile phone 1.

Pour the cream into the basin, stir it a few times, and put it in the refrigerator to cool it so that it can be sent away more easily.

Second step

After 5 minutes, take it out of the refrigerator and send it to form a semi-hard foam (lift it with eggs to form a fluffy tip that is not easy to collapse).

Third step

Chop or slice chocolate, and mix milk powder and corn starch for later use.

Fourth step

Prepare a small pot, boil the milk, turn off the fire, let it dry for 1 min, then add the chocolate and stir gently until it melts.

Step five

Add milk powder and corn starch, and continue to stir until all are melted.

Step 6

Heat 5% on low heat until it boils slightly, and turn off the heat. Twice heating can make the taste rich. )

Step 7

Pour hot cocoa into a cup and decorate with a spoonful of cream. (Before scooping cream, soak the spoon in hot water to warm it, and then dry it thoroughly; Tilt the basin and gently drag it with a spoon to form a smooth and even "oval". )

Step 8

Perfect! Please enjoy this rich and pure chef's hot cocoa.