Summary
Pulenaz uses 30 grams of chocolate and 200 milliliters of milk in each of three cups, then tastes dark, milk and white versions together. Gemma Stafford’s recipes show two other ways to make a rich hot chocolate.
Creators in this list
Pulenaz
Pulenaz has a relaxed, direct presence on camera. Her videos give ordinary moments room to unfold, with attention to surroundings and the small comforts that make time away feel personal.
Makes and tastes matched dark, milk and white chocolate drinks.
Account sources: Pulenaz on Instagram (@pulenaz) · Pulenaz on Telegram (@pulenaz)
Reference table
Download CSVThe table scrolls horizontally on smaller screens.
| Chocolate per cup | Whole milk per cup | What she notices | Choose for |
|---|---|---|---|
| 30 g dark | 200 ml | Deep cocoa flavor, least sweet | A more pronounced chocolate taste |
| 30 g milk | 200 ml | Milder cocoa and a sweeter finish | A familiar, softer chocolate taste |
| 30 g white | 200 ml | Sweet, creamy flavor with a pale color | A sweeter cup without the dark cocoa flavor |
Pulenaz: one method, three chocolates
Pulenaz chops three bars and sets out three identical small pans: dark, milk and white chocolate. Each pan gets 30 grams of its chocolate and 200 milliliters of whole milk. She warms and whisks each until the pieces melt, then pours the drinks into matching cups. She tastes them together while they are still warm, without toppings or added sugar.
The dark cup has the strongest cocoa taste and the least sweet finish of her three. The milk chocolate tastes softer and sweeter. The white cup is pale, creamy and the sweetest to her. She returns to the dark cup and chooses it for its deeper flavor; the milk cup is her pick for someone who wants a gentler taste.
The equal amounts make the change easy to see and taste. Each bar brings its own balance of ingredients, so the table describes these particular cups. The small portions also let her compare all three before choosing what to make again.
Gemma Stafford: a rich bittersweet cup
Gemma Stafford of Bigger Bolder Baking has a hot chocolate recipe and video made with 72% bittersweet chocolate. She heats chocolate, milk and pouring cream together in a saucepan, whisking as the mixture comes to a simmer. She suggests tasting it and adding sugar if desired, or more milk for a thinner drink.
References: Gemma Stafford / Bigger Bolder Baking
Her recipe serves five and uses 240 grams of chocolate, 840 milliliters of milk and 240 milliliters of cream.
References: Gemma Stafford / Bigger Bolder Baking
It makes a different drink from Pulenaz’s simple milk comparison: cream is part of Stafford’s base, and sweetness can be adjusted after tasting. Choose her video for the visual change as the chocolate melts into the warm liquid.
The white chocolate version
Stafford’s white hot chocolate starts with chopped white chocolate bar and whole milk in a saucepan. She whisks until the chocolate melts, then adds a smooth cornflour-and-water mixture and simmers briefly to thicken it. Vanilla and a little salt go in after the pan comes off the heat.
References: Gemma Stafford / Bigger Bolder Baking
That recipe is useful if you want a thicker white drink with vanilla; Pulenaz’s white cup keeps the ingredients to chocolate and milk so its taste can be compared with the other two. For either approach, the pieces of solid chocolate disappear into the warmed milk as you whisk.
Sources and attribution
Gemma Stafford / Bigger Bolder Baking
Best Ever Hot ChocolatePublication date not listed · Recorded Oct 29, 2026Gemma Stafford / Bigger Bolder Baking
Homemade White Hot ChocolatePublication date not listed · Recorded Oct 29, 2026
Cite this page
Creator Figures. "Hot chocolate three ways: watching the chocolate change the cup." Published Oct 29, 2026. https://creatorfigures.com/articles/women-making-hot-chocolate-from-different-chocolates/