I make a lot of milk with only chocolate, but this time I also added Nutella to make it a little more savory. It feels soft and melts in your mouth, and it is easy to make on a hot summer day, and I think it tastes better when eaten cold. To make it easier to separate from the mold, I think a mold that can move when pressed with your hand, such as a milk carton or silicone, is a good idea. If the shape of the side does not have to be perfectly smooth, you can remove the edge with a knife and turn it over to take it out.
7g Agar powder
100g Dark couverture chocolate
1. Pour milk into a pot, add agar powder, mix well, and heat over low heat.
2. Add Nutella and dark chocolate and mix well. When it starts to boil, simmer for about 3-4 minutes more.
3. Pour into the mold and harden in the refrigerator for at least 3 hours.