Method
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Add 28ml (1oz) of DaVinci Gourmet Chocolate Sauce to 200ml (7oz) of cold milk in a stainless steel jug.
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Place the steam wand into the centre of the mix and heat gently until the temperature reaches 90C or until the surface begins to roll.
For a Hot Chocolate Viennese make the hot chocolate as above, and top with whipped cream.
For a Double Hot Chocolate Viennese make the hot chocolate as above, and drizzle extra DaVinci Gourmet Chocolate Sauce over the whipped cream.
For a Hot Chocomel make as per the Double Hot Chocolate Viennese, with DaVinci Gourmet Caramel Sauce drizzled over the whipped cream instead of the Chocolate Sauce.