Measure 200g of hot chocolate and 1-1.2liter milk, heat the milk in a stainless steel jug on the steam arm of your coffee machine.
Once the milk is hot, add the chocolate to the milk, and continue to heat the milk and chocolate together.
Ensure all chocolate has dissolved into the milk before pouring the mix into the chocolate machine, this will avoid any lumps.
Set the chocolate machine to 90 degrees until the chocolate reaches the desired thickness. Then reduce the temperature to between 70-75degrees.
This is the perfect serving temperature.
During the course of the day, if you find that the chocolate has become thicker than you would prefer, simply add more milk.
•Certificate:CE RoHS RCM
Coffee cups not included