Chef Greg’s Chocolate Milk Recipe Yield: ~8 cups INGREDIENTS - 1 cup (8 oz) heavy cream - 3 oz Italian double-brewed cocoa powder - 8 oz Belgian dark chocolate callets - 7 cups whole milk - 1/2 tsp vanilla bean paste - A pinch of kosher salt DIRECTIONS 1. Heat the Cream – In a saucepan over medium heat, warm the heavy cream with salt until it gently bubbles. Turn off the heat. 2. Incorporate Cocoa & Chocolate – Whisk in the cocoa powder. Add the chocolate callets, stirring until fully melted and

This is how liquid chocolate turns into Callebaut's iconic blocks and callets: https://bit.ly/3vD4fdv | Callebaut