Hot chocolate transfer tool
Posted in: Tech Help, Tips, Tricks, & Techniques
Hello Brad. Sorry if I'm posting this in the wrong thread: I can't find your original post regarding your Hot Chocolate formula. Also, I apologize for being "thick" not understanding your process. Your post went something like this:
"Premake your drinking chocolate base using a scaled up recipe of 1 part liquor, 2 parts granulated sugar, and one part powdered sugar. We make 16 litres at a time, heat it to 165 degrees F and put it in a fridge to cool. It's important to NOT bring it to a boil, but heat it high enough to kill pathogens.
Then when a customer orders, we portion out 200ml and use a cappuccino steamer to heat it. It only takes a few seconds, and at that time the cornstarch in the powdered sugar thickens the drink, making it very rich and creamy."
Can I ask what is being heated to 165? Is it just the chocolate, then adding the sugars? Is this being added to heated milk at the end of the process?
Second question: the link you gave for the BABBYNITA machine above has been sold and no info is available about it. Any other suggestions for inexpensive steamers? Thanks again for the help, John Duxbury