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  1. Line an 8" square pan with parchment or foil.

  2. In a 2-quart saucepan, heat the cream and condensed milk until steaming. Remove from the heat and add the chocolate. Let the mixture sit for 10 minutes.

  3. Return the pan to the stove over low heat and whisk vigorously until the chocolate is completely melted and the mixture is thick and shiny. Add a flavoring or extract (see tips), whisk to combine, and pour the mixture into the prepared pan. Shake it gently to level the top.

  4. Sprinkle the top with cocoa. Set aside at room temperature for 1 hour to set up.

  5. Run a knife around the edge of the pan and use the parchment or foil to lift the block out of the pan. Place on a cutting surface.

  6. Dip a large knife in hot water and wipe dry; slice the block into 1 1/4˝ cubes, heating the knife and wiping dry between each cut. Place a wooden stick into the center of each block. Roll in more cocoa.

  7. Place in mini-muffin papers, then wrap in waxed paper or plastic wrap to store in the refrigerator.

  8. To make deliciously rich hot chocolate, place block in a heatproof mug and add 1 cup (227g) hot milk. Stir gently to melt the chocolate.

Tips from our Bakers

  • Depending on your taste and the occasion, you can flavor your blocks any way you like. Hazelnut, vanilla, and almond extracts are all good choices. Try adding some ground chili or five-spice powder for an intriguing twist.