Chocolate drink without milk.
Posted in: Tech Help, Tips, Tricks, & Techniques
That sounds similar to what I am using at present... your
2 ounces single origin chocolate (50gr)
5 ounces hot water (150ml)
whereas I am using 50gr chocolate, adding 50ml water to get the chocolate melted, blending and topping up with an extra 50ml water. I do it that way, because melting the chocolate takes all the heat out of the water, so I find that I have to add extra hot water to raise the temperature of the drink.
So we are pretty much agreed on the hot version. But the biggest problem that I have is in producing a cold version.
Cooling this drink quickly, cause it to thicken.
Cooling it slowly, the cocoa butter seems to form a waxy foam on the top of the drink, which I don't mind, but I can understand would not be popular with everyone.