The best Iced Chocolate | Obviously better than Starbucks

★Online Classes★
For more online classes please visit: https://hanbitcho.com/course/

I love this iced chocolate – it not only tastes great, but it also looks beautiful. Try it!

Starbucks is the largest coffeehouse company in the world. People have varying opinions on Starbucks but I neither like nor dislike – I simply look at the facts. They are extremely influential and have a variety of beverages that a lot of people like! In my videos, I aim to take some popular beverages from Starbucks into a non-franchise setting and develop it further. There’s a lot you can do in a non-mass production environment!

▶Iced Chocolate◀
Quantity: 1 glass

Chocolate Base: 60ml (recipe below)
Milk: 180ml

① Pour ice and milk into the glass.
② Pour the chocolate base along the inner wall of the glass.

▶How to make the chocolate base◀
Chocolate Sauce (Ghirardelli) 31g, cocoa powder (Valhrona) 5g, condensed milk 16g, water 16g
Mix all the ingredients and strain it. Store in a squeeze bottle.

Ghirardelli Chocolate Sauce: https://amzn.to/3DNN1J5
Valhrona Cocoa Powder: https://amzn.to/3lPdvnc

▶FAQ◀
Q: Can you make a larger batch and store the chocolate base?
A: Yes, you can it store it in the fridge for 3~4days.

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Best Tamper that I've used (Korean brand. I used Blade BT): https://btcompanyeng.imweb.me/shop

★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (https://amzn.to/3hSMblB)
Silicone Mat: Silpat(https://amzn.to/3CApmLt) or Silpat equivalent(https://amzn.to/3hUyZwG) Perforated Silicone Mat (Mesh): Silpat
Hand Blender: Braun MQ 7035X (https://amzn.to/3nWy3Mj)
Food Processor: Hanil (https://amzn.to/2XNxWYg)
Stand Blender: Vitamix QuietOne (https://amzn.to/3nTtBxK) Infrared Thermometer: https://amzn.to/3hW52fS
Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find: https://amzn.to/3zwAHu4
Zester: Microplane (https://amzn.to/3EGD9Ck)
Whisk: Matfer

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★ABOUT ME★
Hi! I’m Hanbit, professional pastry chef and CEO of Sugar Lane Baking Academy based in Seoul, Korea. Funny enough, my background had nothing to do with baking - far from it. I studied mathematics at university and then worked in finance, strategy consulting and IT. Then one day in 2018, I quit my job and enrolled at a pastry school. I have loved it ever since!

As my story suggests, I really enjoy being a pastry chef and I am keen to share the joy of baking with as many people as possible. Baking can seem daunting at first but as long as you take it step-by-step anyone can do it - even someone with no baking background like myself managed to become a professional pastry chef!

I'll try my best to include detailed explanations and tips in my recipes so that you will be able to bake amazing desserts. I aim to create videos that can be enjoyed by people at all levels - those who bake for fun as well as those who want to get more serious.

★Instagram★
  / sugarlane.korea  

★Online Classes★
For more online classes please visit: https://sugarlane.kr/english

★슈가레인 베이킹 스튜디오 수강 문의★
https://blog.naver.com/oasis8jd

#icedchocolate #hotchocolate #coffee #sugarlane #조한빛 #슈가레인