Place the dark chocolate in a heatproof bowl set over a pan of simmering water (don’t let bowl touch the water). Cook, stirring using a metal spoon, until the chocolate has melted to a smooth consistency.
Note: For best results, use good quality dark chocolate for this recipe. I prefer chocolate with 60-70% cocoa) such as Perugina however you can choose the chocolate intensity you like the most between 55 and 70% cacao.
Microwave the milk for approximately 40 seconds on high or until lukewarm.
Meanwhile to make the fecola di patate mixture, place the fecola di patate (potato flour – also known as potato starch) into a small bowl. Add the sugar and 3 tablespoons of the milk. Stir using a metal spoon to combine.
Note: Fecola di patate (potato flour – also known as potato starch) can be found in Italian food stores and gourmet delicatessens. Alternatively, use cornflour for this recipe.
Once the chocolate has melted, add the fecola di patate mixture, one tablespoon at a time, whisking in between each addition until well combined. Pour in the remaining milk a little at a time and continue to whisk over the heat for another 2 minutes or until the Cioccolata calda (Italian hot chocolate) begins to thicken – buon appetito!