The user is seeking advice on how to achieve a perfectly smooth hot chocolate. They consistently make a delicious hot chocolate using dark chocolate bars, milk, and cream. However, their finished product always contains visible "particles" and a white swirl effect.They detail their recipe, which involves finely chopping 70-80% dark chocolate and melting it into cold milk and cream over low heat for about 15-25 minutes, stirring constantly. They have experimented with cooking times and whisking intensity without success. The white swirl appears during cooking and persists, and the particles resemble unmelted chocolate.The user is frustrated as they observe others making smooth hot chocolate with seemingly less effort. They are keen to perfect the texture and appearance, especially for an upcoming guest who requested French hot chocolate. They have provided a video link to demonstrate the issue with the particles. The goal is to eliminate these visual and textural imperfections.