Prep to Cook: Microwave jug, measuring jug, dessertspoon, whisk, spatula, teaspoon, serving jug.
Prep: Measure out 250ml cold milk
Hot and cold mix is fairly unusual in food dishes. A warm sauce with a strong flavour can be used to pour over cold desserts. Stewed apples, fresh bananas or cream filled profiteroles are all delicious with a warm topping.
Cooks Know How: This is a classic example of a blended method sauce. Warm chocolate sauce is created by flavouring the milk with cocoa powder. The heated milk is then thickened with cornflour. Heat causes the cornflour starch to gelatinise. The starch swells and bursts, making the milk into a sauce. Sugar then dissolves into the sauce and sweetens the flavour. The blending method creates a glossy sauce. Using the microwave is an alternative method of cooking sauce. It could be prepared using a saucepan on the hob.
More flavours can be experimented with such as mocha sauce, using coffee and cocoa. Caramel can be dissolved into the milk resulting in a caramel sauce. Cinnamon, as in Chai style drinks, can also be added.