Make drinking chocolate on a stick yourself

Bring the full cream, Glucose syrup, Sorbitol syrup and butter to a boil together in a pan. In a separate Bowl, have the pieces of Maracaibo 65 % couverture ready. As soon as the cream mixture starts to boil, pour it over the couverture.

Let the mixture stand for about 1 minute, then stir it slowly with a Whisk until you get a smooth, beautifully glossy ganache. Fill the finished ganache into a Piping bag and let it stand for at least 1 hour at room temperature.

For the cubes you'll need our Praline mold Cube 3 × 3 × 3 cm. Briefly wash it by hand with lukewarm water and a little dish soap, then dry it roughly with a towel. After that it's important to polish the mould thoroughly with kitchen paper – only then will the individual cubes get their beautiful shine in the end.

Now you need tempered couverture. Use it to thinly brush out each individual cube. We only do this so that no air bubbles can form in the corners – so there doesn't need to be chocolate everywhere, mainly in the corners. Work quickly so the chocolate doesn't start to set. Then pull the excess chocolate off the surface with the metal horn.

We used Dark couverture at 65 %; it works just as well with white or Milk couverture if you'd rather use a different type.

Fill a Piping bag with tempered couverture, close it with a Clip for chocolate mould and cut a small hole. Now fill the individual cubes to the brim with liquid chocolate. Here, too: work quickly so the couverture doesn't set.

Once all the cubes are filled, it's best to take a large Bowl, turn the mould 180 degrees and let the still-liquid chocolate run back out. In the end only a thin chocolate rim should remain in the mould. To help the remaining chocolate release well, you can tap the mould with a Chocolate hammer or the back of a Spatula.

Once most of it is back in the Bowl, pull the surface of the mould clean with the metal horn. After that, the mould goes into the fridge for 5 minutes so the chocolate sets.

After 5 minutes, take the mould out of the fridge and take the by-now slightly cooled ganache from the Piping bag. Fill each cube almost all the way to the top, but leave about 3 mm of space. Then let the mould stand for about 1 hour at room temperature: the top layer of the ganache dries slightly and can then be sealed much more easily.

Fill another Piping bag with tempered couverture and use it to seal only 12 of the 24 cubes first. Pull off the excess chocolate with the metal horn and immediately set the wooden sticks centred into the cubes. Then do the other half the same way. Why in two stages? This way you have enough time to place the sticks before the chocolate sets.

The finished drinking chocolate on a stick now goes into the fridge for about 20 to 30 minutes. After that, each hot chocolate stick can be released individually from the mould. Finally, they get nicely packed: we recommend individual Transparent bags, closed with a pretty bow.