How High-Quality Chocolate Engineered for Hot Water Creates a Natural Crema — No Cocoa Powder Needed

Chef Chris Young shares a discovery made while developing his mocha chantilly: a scoop of high-quality chocolate blended into hot water naturally emulsifies and forms a rich crema, producing a velvety chocolate latte-like drink. No cocoa powder, no dairy required — just real chocolate behaving like science. A must-watch for anyone who takes hot chocolate seriously.