Belgian Chocolate Hot Chocolate

Since Belgium chocolate tastes so good, I thought, 'Why not make it into hot chocolate?' So that's what I did. Over several mornings, I perfected the recipe until it reaches the proper taste, not too sweet, not too much milk. This recipe makes about 3 servings. Apologies for the odd name. After some research, Belgian hot chocolate (the original name for this instructable) is actually mostly composed of dark chocolate (http://www.davidlebovitz.com/2009/01/belgian-hot-chocolate/).

(NOTE: Since I am Asian, my taste extremes are not as wide as Caucasians. If this is not sweet enough, add less milk or add more chocolate, and vice versa.)

Step 1 Ingredients

You'll need:
- 200g of Belgium milk chocolate (I use Waterbridge's from my local Walmart, uses half a bar)
-3 cups of whole milk (Up in Canada, we call it homo milk)
-1/2 cup of heavy cream
-1 tbsp corn starch (optional)
- 1 tsp vanilla extract
- Toppings, flavors of your choice (optional)

Tools:
-Medium-sized saucepan
-Measuring equipment
-Something to stir with (don't ask why I use chopsticks)

Comments

[ChrysN]

Homogenized milk and heavy cream sounds very rich, yum!