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my very cute, very demure, very chocolatey dalgona

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This is my second time making dalgona (successfully, that is). I tried once during the COVID-19 pandemic in 2020 without knowing that it would later relate to the food engineering class I am taking in 2024. It truly is a full-circle moment.

In this attempt, I managed to create the dalgona using a 1:1:1 ratio of hot water, sugar, and coffee powder. It took me about 7 minutes to whisk the dalgona foam (much-needed cardio for me, I suppose). However, since I used this ratio, the dalgona I made was quite small in volume.

I added two tablespoons of chocolate powder to a cup of fresh milk because I am a chocolate milk lover. I also decorated my dalgona milk chocolate with chocolate sprinkles and chocolate wafer rolls to make it more aesthetically pleasing.

All in all, the dalgona activity was truly a lot of fun. The entire class had the opportunity to flaunt their creative side while also applying the concepts of costing, good manufacturing practices (GMP), and principle of mixing we learned in class.

10/10 activity, no doubt.