23 Oct 2019
Ingredients
- Cream 35% - 100 g
- Milk - 1200 g
- Coffee beans - 20 g
- Soluble coffee- 5 g
- Belcolade Lait Selection Cacao-Trace - 180 g
- Belcolade Noir Selection Cacao-Trace - 160 g
Working method
- Boil the cream, milk, soluble coffee and broken coffee beans and leave to infuse for 5 minutes. Sieve the composition and heat it up.
- Pour onto the chocolates, mix to obtain a smooth hot chocolate and serve warm like a macchiato (50°C).
Serving tip
Top the warm chocolate drink with semi-whipped slightly sweetened cream and put a chocolate decoration on the top. (The whipped cream is cold, so the chocolate decoration will not melt).
