Barista chocolate can live in your refrigerator indefinitely and makes 8 or more drinks. It’s a thick soft chocolate that you stir into any hot milk of your choice. Mix 1-2 Tablespoons for every cup of hot milk.
It's also great for mochas if that is your thing.
1 + 1/3 cup of 63% chocolate (I like Guittard chips) 1 cup + 2 Tablespoons water 3/4 cups sugar 1 pinch of salt Melt everything in a small saucepan over medium low heat until the chocolate melts, the sugar dissolves, and everything becomes a cohesive chocolate sauce. Whisk often to get everything to come together smoothly.
1/2 cup aquafaba (the liquid form the can of chickpeas)
1/4 teaspoon cream of tartar
2/3 cup water
1 tablespoon agar agar powder (not flakes)
1 1/4 cup sugar
1 cup of cornstarch
Line an 8” cake pan with parchment and spray with pam.
Pour the aquafaba in the bowl of a stand mixer. Using the whisk attachment whisk the aquafaba for 1 minute on high. Add the cream of tartar and the salt and whisk until white and fluffy for 8 minutes.