Your guide to Hot Chocolate 热巧克力指南

Join me in a delightful hot chocolate experiment! Like many foods, there's no standard for the 'best' hot chocolate - it's all about personal preference. No scientific data here, just my own tasty trials and discoveries. In this video, I’ll show you how to choose dairy, chocolate, cocoa powders, and convert to use cocoa butter. We’ll explore unique flavors, different ratios, and unconventional techniques. I’ll also show you three ways to make a version full of chocolaty flavor. This is no quest for perfection; it's a journey of delightful discoveries and a sip-by-sip revelation. Cheers to making hot chocolate uniquely yours!
和我一起来参与一次美味的热巧克力实验吧！和很多食物一样，没有所谓的‘最好’热巧克力标准，一切取决于个人口味。这里没有科学数据，只有我的厨房实验和发现。在这个视频里，我将分享如何选择奶制品、巧克力、可可粉、及转化成可可脂。我们将探索独特的风味，了解不同比例和非传统技巧。我将分享三种充满巧克力味的做法。不旨在追求完美，而是一个愉快的探索之旅，一口一口地发现美味。干杯，让热巧克力成为独特的属于你的美味！
Makes 2 mugs 制作两大杯
Ingredients 原材料
Recipe 1 (Control) 食谱1（对标）
440g (up to 480g) MILBOK (5.5%) 440克冰博客
85g / 3oz dark chocolate chips (65%) 85克65%黑巧
22.5g / 3tbsp of Dutch-processed cocoa powder 22.5克碱化可可粉
22.5g / 3tbsp of natural cocoa powder 22.5克天然可可粉
36g condensed milk 36克炼奶
A pinch of salt 一丢丢盐
Recipe 2 (Regular milk) 食谱2（普通牛奶）
400g milk (3.5%) 400克全脂奶
25g whipping cream (35.5%) 25克奶油
50g condensed milk 50克炼奶
Same as above 其它如上
Recipe 3 (Pro version) 食谱3
440g MILBOK (5.5% fat) 440克冰博客
42g Dutch-processed cocoa powder 42克克碱化可可粉
30g natural cocoa powder 30克天然可可粉
28g cocoa butter 28克可可脂
36g condensed milk 36克炼奶
29.6g sugar 29.6克白糖
Topping
85g whipping cream 85克奶油
5g sugar 5克糖

[@janeheng6555]

不敢想像如何喝到一杯这样精心制作的热巧克力会有多幸福😊

[@Akiming3]

Why such few subscription ？