Chop the chocolate into small pieces. Melt 700 g of the chocolate and heat to approx. 48 ° C. Stir the remaining 200 g into the melted chocolate so that the chocolate cools to approx. 29 ° C - 30 ° C. Sieve powdered sugar and cocoa. Stir both into the chocolate.
Fill the chocolate into a mini muffin mold (with 30 hollows) and stick 1 kebab skewer in the middle. Let the chocolate skewers cool overnight. To loosen the chocolate skewers from the mold, I press down on each individual mold and try to bend the entire shape a little.
I dissolve the chocolate skewers in a large mug with hot milk. Instead of milk chocolate, you can also use dark or white chocolate. Dark chocolate should then only be cooled to 31 ° C - 32 ° C and white chocolate to 27 ° C - 28 ° C.
Depending on your taste, you can also add different spices such as cinnamon, lemon peel, etc. I always use plastic spoons instead of the kebab skewers.
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