We’re getting to that time of year where talking about chocolate, and certainly tasting it, becomes challenging. Many small-scale sellers refuse to send chocolate in the post at this time due to melting; but you shouldn’t be too annoyed since I think that shows a certain care and responsibility.
Thus it’s a good time of year to make iced chocolate, but where most people go wrong with this is to use melted chocolate, which starts to resolidify when it hits cold milk. What you really need is a good chocolate sauce. Hanbit Cho (search for him on YouTube) has a good recipe for iced chocolate which is worth trying.
