My previous attempt at making homemade chocolate milk used cocoa powder. But I recently had the bright idea to melt a dark chocolate bar and pour that into the milk. So I calculated that 10 grams of a chocolate bar would be equivalent to two tablespoons of cocoa powder. I melted it in a glass cup. mixed in 60 grams of agave nectar, and poured it into some whole milk. Unfortunately, something was very wrong. It tasted pretty weak. So I melted in 30 more grams with not much of a change. You could tell what was wrong when the milk was poured out. There were still large clumps of chocolate left at the bottom.
So I tried again. This time I bought some Texas Daily Harvest Milk at Monument’s market. And I switched to using a 99% dark chocolate baking bar. But, instead of melting the chocolate in a microwave and then pouring it into milk, I melted it on the stove with milk. The recipe follows:
Pour off 230 grams of milk to create space for the new ingredients. Melt 60 grams of 99% dark chocolate along with 240 grams of milk in a pot on the stove over medium heat. Stir constantly and watch that the milk does not come to a boil. When the chocolate has melted completely, add 120 grams of agave nectar and 4 grams of salt (as another test of a theory). Place the mixture in a blender and mix it on medium for 5 minutes (just to be extra sure). Pour the mixture back into the milk and chill until cold.
This time it is more homogenized. Not completely as some particles will settle down to the bottom. Still not sure if the salt is a good thing or a bad thing…