Cup Water 1 tbsp Non fat dry milk 1/3 cup Sugar 3 cups Soy Milk
In a microwave safe bowl melt the chocolate in 30 seconds intervals until completely melt. Be careful not to burn the chocolate. (How to temper chocolate)
Bring water, sugar, non fat dry milk and soy milk to a boil
Add small amount of boiled liquid to melted chocolate to create an emulsion.
To create an emulsion pour 1/3 of the hot mixture over the melted chocolate; using a whisk mix quickly to obtain an elastic and shiny mixture, then add 1/3 more of the hot mixture and continue to mix rapidly to emulsify; once the emulsion is ready add the rest of the hot liquid and mix them with the hand blender.
Is very important to pour the hot mixture gradually in order to get a glossy and very smooth mix before adding the final part of the hot liquid.