In a spice grinder, pulse the cacao nibs until coarsely chopped, preferably 3 to 4 times. Place the nibs in a microwave-safe measuring cup, preferably 1-quart & then add in the milk. Microwave until the milk reaches 160 F, for couple of minutes, preferably on high settings. Steep for half an hour, preferably at room temperature.
In the meantime, combine chocolate together with the water, salt & sugar in a French press carafe, preferably 1-liter; set aside.
You are done with the steeping process, put the nib-milk mixture again to the microwave & heat until it starts simmering, for couple of minutes, preferably on high.
Using a fine-mesh strainer; strain the hot nib-milk mixture into the French press carafe; set aside for a minute and then stir until the milk & chocolate well combined. Pump the plunger of the French press to froth & aerate, preferably 10 to 15 times. Serve immediately
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