1/2 cup heavy cream
One 420 ml can sweetened condensed milk
3 cups semisweet or bittersweet chocolate, chopped or in chips.
One 115 g bar unsweetened chocolate (broken or chopped into smaller pieces)
Wooden or cookie/lollipop sticks
20 cm x 20 cm pan, lined with parchment paper
Heat the cream and sweetened condensed milk over medium-low heat until it starts steaming, stirring periodically.
Remove from heat and add chocolate.
Stir and let sit for 10 minutes, then put back on medium-low heat and stir with a whisk until chocolate is completely melted and shiny. (At this point you could add some flavoring…vanilla, hazelnut, peppermint, etc.)
Pour chocolate into prepared pan and spread chocolate as level as you possibly can. Let sit overnight (12 hours or so).
Remove chocolate from pan and cut, top side face down, into squares.
Divide the block into sixths each direction, so your squares will be a bit larger than 2 cm x 2 cm.
Use a long, thin knife.
Heat the knife under hot water, wipe dry with a towel or paper towel, make a few cuts, then repeat the knife-heating procedure.
Directions for hot chocolate:
One stick is good for about 200 ml of hot milk, depending on how chocolatey you want your hot chocolate.
Credits: Make and Takes