• We suggest to use either skim or low fat milk because of their longer conservation time.
• The quantity of powder to be used varies depending on the thickness that you want to give the chocolate (i.e., add more powder for more thickness, decrease powder for more liquidity - see chart below).
• At the beginning of the cooking process, bring the thermostat to the maximum (90 degrees). When the pilot light goes off it means that the chocolate is cooked; bring the temperature down to 80 degrees to mantain the product. If you wish to add some more milk and powder because the product is running short, the temperature must be brought up again to 90 degrees and then again to 80 once the pilot light goes off.
• As the chocolate does not contain any preservatives, it generally keeps good for 36/48 hours, provided that all the above-mentioned cleaning rules and instructions are observed.
• Shut down the machine for the night and save the remaining chocolate in the refrigerator. Disassemble and clean the machine every night including the release tap.

PROPORTIONS
(Powder to Milk)

PROPORTIONS	OZ PER QTR	OZ PER 1/2 GALL	OZ PER GALL
1 oz choc to 7 oz milk	4.5	9	18
1 oz choc to 6 oz milk	5	10	20
1 oz choc to 5 oz milk	6	12	24

1) Stove: Pour the content of the envelope in a small pot, add 6 oz of milk, and blend well before placing on low flame. Stir continuously until the first bubbles from boiling appear. Pour into a cup and enjoy.

NOTE: It is important to allow the milk to reach the first stages of boiling for the chocolate to acquire the desired thickness .

2) Steam Pipe: Mix the content of the envelope inside a conic-shaped shaker, add 6 oz of milk, and stir to blend. Insert the pipe all the way down to the bottom of the shaker (to avoid frothing) and begin to steam keeping the power at approximately 1/2 way. Once the first bubbles from boiling appear, lower the steam pressure and keep steaming for another 10/15 seconds. At this stage the starch completes its cooking and blends with the chocolate guaranteeing the dark look and the right thickness. The chocolate is now ready to be served.

To prepare the "common" hot chocolate, add the content of one envelope of Musetti Ciok to 6 oz of hot frothed milk, stir and enjoy.

No matter how you prepare it, Musetti Ciok keeps the same exquisite taste that sets it apart from any other product.

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