Hot Chocolate

Section: Hot: Chocolate, Tea and Matcha · chocolate · dairy · whisk

Glass: بورسلين 230 ml مسخّن

Serve volume: 230 ml

Ingredients (as the source specifies)

• مسحوق شوكولاتة ساخنة 20 g
• صوص شوكولاتة داكنة 10 ml
• حليب كامل الدسم 230 ml

Method

1. ضع المسحوق والصوص في إبريق التبخير.
2. أضف 50 ml حليب فقط واخفق حتى عجينة لامعة بلا تكتل.
3. أضف باقي الحليب وبخّر إلى 65-70 °C.
4. اسكب، واترك 10 mm من الحافة.

Energy, derived from the ingredient list

Computed line by line against the source's own coefficient table. Nothing here is typed in.

• مسحوق شوكولاتة ساخنة 20 g · 20 × 4 = 80 kcal
• صوص شوكولاتة داكنة 10 ml · 10 × 3 = 30 kcal
• حليب كامل الدسم 230 ml · 230 × 0.64 = 147.2 kcal

Derived total: ≈ 260 kcal

Caffeine, derived from the ingredient list

The derivation is incomplete: these lines name a caffeine carrier the source states no factor for, so no total is published - an understated safety figure is worse than none:

• مسحوق شوكولاتة ساخنة 20 g
• صوص شوكولاتة داكنة 10 ml

Allergens, as the source states them: `MILK` `SOY`

Operating procedure

Applies to: hot chocolate and other steamed specialty drinks (e.g. chai latte, matcha latte) built on steamed milk.

Target: 60–90 seconds steam time; serve within a minute of finishing.

• Portion the chocolate or cocoa base (syrup, powder, or ganache) per the recipe spec, weighed or pumped, not eyeballed.
• Purge the steam wand briefly and wipe it dry before inserting it into the milk.
• Pull cold milk from the correct, freshly dated container into a clean pitcher sized for the volume being steamed.
• Confirm the milk temperature ceiling for the drink and have a thermometer or the pitcher's thermal marker ready to check it.

1. Add the chocolate or cocoa base to the cup or pitcher first, measured to the recipe ratio.
2. Measured on a scale or by pump count — an eyeballed base is the most common cause of an inconsistent drink.
3. Steam the milk: introduce air briefly at the start to texture it, then submerge the tip to heat without adding further air.
4. Same discipline as steaming milk for espresso drinks — texture is set early, not throughout the whole steam.
5. Heat the milk to its target ceiling and no further — treat roughly 70°C as the point past which milk scorches and its proteins break down.
6. Judged by touch on the pitcher, a thermometer, or the pitcher's thermal marker — never by a fixed count alone.
7. Combine the hot milk with the chocolate base and stir or whisk until fully emulsified.
8. No floating cocoa, no gritty texture, and nothing unmixed settled at the bottom of the cup.
9. Check the finished drink for scorching (a burnt or flat smell, a skin forming on top) before pouring.
10. A scorched batch is discarded and restarted — it cannot be masked with extra chocolate or sugar.
11. Serve immediately, garnished per the recipe.
12. Milk that sits after steaming loses texture and continues to cool unevenly.

• No scorched smell or taste, and no skin or film formed on top of the drink.
• Chocolate or cocoa fully emulsified — no floating specks, grit, or unmixed powder at the bottom.
• Milk heated to the recipe's target ceiling and no further, confirmed by touch or thermometer rather than habit.

The same milk-temperature discipline used for espresso drinks applies here: past roughly 70°C, milk proteins denature and sugars scorch, producing a flat or burnt taste that can't be corrected afterward. Monitor actively rather than relying on a fixed steam time.

All drinks

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