Lego
Culinary Explorer
Hey team, I'm on a quest to make my hot chocolate thicker, craving that rich, velvety texture. I've tried more cocoa, but it's hit or miss. ☺Heard cornstarch could work, yet I'm hesitant. Does anyone have experience or tricks up their sleeve for this? Maybe a secret ingredient or method I'm missing? Looking forward to your tips to achieve that dreamy thickness!