Belgian Chocolate Hot Chocolate

Since Belgium chocolate tastes so good, I thought, 'Why not make it into hot chocolate?' So that's what I did. Over several mornings, I perfected the recipe until it reaches the proper taste, not too sweet, not too much milk. This recipe makes about 3 servings. Apologies for the odd name. After some research, Belgian hot chocolate (the original name for this instructable) is actually mostly composed of dark chocolate (http://www.davidlebovitz.com/2009/01/belgian-hot-chocolate/).

(NOTE: Since I am Asian, my taste extremes are not as wide as Caucasians. If this is not sweet enough, add less milk or add more chocolate, and vice versa.)

You'll need:
- 200g of Belgium milk chocolate (I use Waterbridge's from my local Walmart, uses half a bar)
-3 cups of whole milk (Up in Canada, we call it homo milk)
-1/2 cup of heavy cream
-1 tbsp corn starch (optional)
- 1 tsp vanilla extract
- Toppings, flavors of your choice (optional)

Tools:
-Medium-sized saucepan
-Measuring equipment
-Something to stir with (don't ask why I use chopsticks)

Break the chocolate into smaller chunks.

Start with three cups of milk in the saucepan, then stir in the corn starch if you like (it makes it thicker). Put it on low heat, then add the cream.

While stirring, add the chocolate one chunk at a time, mixing that chunk into the milk, then adding another one. Keep doing this until you run out of chocolate. Yes, I know that it is painstaking, but it will be worth it in the end.

When all the chocolate is melted and mixed in (make sure there isn't any leftover chocolate sludge at the bottom), add the vanilla extract and whatever flavours (mint, etc.) you like. Raise the heat to medium, and continue stirring for another minute, making sure the milk doesn't boil. Remove from heat when finished.

Put on your toppings, like marshmallows, whipped cream and such, and enjoy!