Hot chocolate1. Melt the Half Bitter Melken in the microwave (medium power) stirring every 30 seconds. Reserve. 2. Heat the milk, add the Impalpable Sugar and stir until dissolved. 3. Add the reserved chocolate and mix until smooth. Assembly 1. For each portion, in a large cup, place 100 ml of heated hot chocolate and add 50 ml of espresso coffee. 2. Serve with a 50 g scoop of ice cream on top or on the side and a cinnamon stick.