I've tried a lovely chocolate milk (cold, not to be confused with hot chocolate) from Marks and Spencer (a supermarket in the UK) and I'm trying to emulate it's rich Belgian chocolate taste.
My recipe so far looks like this:
-Mixture of dark (bittersweet) and milk chocolate
-Whole fat milk and Condensed milk
-Cane sugar (or honey)
I'm thinking of using a mixture of condensed and whole milk because the chocolate milk I tasted seems thicker than whole fat milk, but not TOO thick or cloying. The consistency I'm going for is the same as milk with a 6% or so fat content. Is this recommended or should I go with whole fat milk with a little cream?
I've decided to use espresso powder because I'm hoping a tiny bit of this will give the chocolate a teeny weeny hint of roasted coffee/espresso notes that I seem to detect from the drink. Is there any other way I can enhance the flavour of the chocolates in the drink?
I'm thinking of using a cane sugar or honey, as hopefully this may give the chocolate a slight caramel-ly taste, is this the best way of doing this?
The main part i'm stuck on is this: I'm not sure whether or not to go for a milk chocolate/dark chocolate combo (35% milk chocolate and 65% bittersweet chocolate) or just use a high quality cocoa powder like Valrhona? The aim is to go for a Belgian chocolate taste here.
Any help would be appreciated, thanks!