Hot chocolate on a stick

Ingredients for 30 servings:

• 900 g chocolate, milk, dark or white
• 200 g powdered sugar
• 100 g cocoa powder, unsweetened
• optional spice(s) of your choice
• e.g. milk

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Drinking chocolate

Chop the chocolate into small pieces. Melt 700g of the chocolate and heat to approximately 48°C. Stir the remaining 200g into the melted chocolate to allow the chocolate to cool to approximately 29°C – 30°C. Sift the powdered sugar and cocoa powder. Stir both into the chocolate. Fill a mini muffin tin (with 30 holes) with the chocolate and place a skewer in the center of each. Let the chocolate skewers cool overnight. To remove the chocolate skewers from the mold, I press down on each individual mold from the bottom and try to bend the entire mold slightly. I dissolve the chocolate skewers in a large mug of hot milk. You can also use dark or white chocolate instead of milk chocolate. Dark chocolate should then only be cooled to 31°C – 32°C, and white chocolate to 27°C – 28°C. Depending on your taste, you can also add various spices like cinnamon, lemon zest, etc. I always use plastic spoons instead of skewers.