Recently I have experimented with hot cocoa made from cocoa powder and whole
milk. Many of the recipes warn not to boil the milk, but I have found that
it tastes more chocolaty if it all boils for a short time.
If I boil it while stirring well and none of it burns onto the bottom of the
pan, is this a problem? Is that what is meant by scorching? Do some really
think it is better totally unboiled but just heated up?
Thank you,
Edward Warren