To make Caramel Hot Chocolate you will need 30g of chocolate per 100ml of milk and 1/3 teasp cornflour. Break up the chocolate add all the ingredients to a pan and warm gently stirring with a balloon whisk. Once boiled take off the heat and served topped with whipped cream. I can’t tell you how rich and delicious this is, it is a real treat. I used an espresso cup and it was the perfect size.
This bag will make 10 espresso cups of chocolate! I think you will love it.