Recipe: Decadent Hot Chocolate with Mork
The days are shorter and there's a chill in the air. Nothing like a steaming cup of hot chocolate to do wonders for the soul. Melbourne's Mork Chocolate Brew House specialises in all things chocolate and their campfire hot chocolate is the go-to this time of the year. Shop our selection here.
We've included their tips and recipe on how to brew a comforting cup of chocolate at home.
Tip 1: Make it Really Strong
The Mörk chocolate flavour will be intensified with each spoon you add so be generous with the scoops
Tip 2: Emulsify
With the high proportion of pure chocolate in our blends, care must be taken in the steps of preparation, just like with coffee. Make sure to stir or whisk liquid in to Mörk powder in steps to emulsify it. This will give you a beautifully silky result and a rich Mörk hot chocolate.
How to brew:
1. In a Jug
This method will give you an intense chocolate with heavier mouth feel and a silky finish.
In a small jug add 200 ml of cold full cream milk. Add 3 heaped tablespoons (30g) of Mörk powder and stir with a spoon until powder is wet. Then steam the chocolate until 65 degrees or slightly hotter than your regular milk and serve.
2. In a heavy bottom pot at home
In a pot, add 3-4 really heaped tablespoons of Mörk powder and 100 ml of cold milk. Turn the stove on to medium heat and whisk vigorously while gently heating it to room temperature. When the chocolate is starting to get warm and is silky smooth, add another 100 ml of cold milk, keep whisking and heat gently until just hot and serve.
Images via Food52