2 May 2022
This recipe is part of the Belcolade Live Demo, a series of webinars during which our Belcolade Chocolate Experts do not only share a recipe from A to Z but also answer live questions from participants. Click here to know more about the upcoming Belcolade Live Demos and how to register.
Hot Chocolate Kiss
Ingredients
Method
Heat up the cream, the milk; the lemon zeste and the sugar and pour onto the chocolate and mix to obtain a smooth texture. Heat up the strawberry juice and add it and mix again. Serve at 80°C.
Serving tip: Serve in a glass and put a thin disk of chocolate on top. This will melt. Drink and kiss…..
Serve with some fresh strawberry.
Hazelnut Cacao Frappé
Ingredients
Method
Scale all ingredients. Put everything together in a blender. Blend well to obtain a frappe texture. Serve
Serving Tip: Serve in a cold glass and decorate with slightly sweetened whipped cream and some drops of chocolate topping.
Hot Chocolate Cherry Beer
Ingredients
Method
Boil the cherry beer and add the cream pour onto the chocolates and mix to obtain a smooth texture. Serve at 80°C.
Serving tip; Serve in a cherry beer glass and top it off with cherry beer foam. Mix & whip 2 g albumin powder with 200 g cherry beer.
Tip: Can be drunk hot or cold. If cold add some ice cubes
Hot Café Lady
Ingredients
Method
Boil the cream, the milk, the soluble coffee and the broken coffee beans and leave to infuse for 5 minutes.
Sieve the composition and heat up.
Pour onto the chocolates and mix to obtain a smooth hot chocolate and serve luke warm like a macchiato (50°C)
Serving; Top the warm chocolate drink of with semi whipped slightly sweetened cream an put a chocolate decoration on top.
Because the whipped cream is cold the chocolate decoration will not melt.
Ganache Vietnam Cherry
Ingredients
Method
Heat up the cream, the Starfruit Cherry, the almond milk and the Classic Cherry together till 85°C. Pour onto the chocolate and mix to obtain a smooth ganache. Pipe the ganache in silicone moulds and freeze until frozen.
Mix 600 g frozen ganache with 1000 g milk and serve.
Serving Tip: Serve into a cold glass with some ice cubes and decorate with sweet whipped cream and cherry coulis and freeze dry red fruit pieces and a cocktail cherry.
Ingredients
Method
Heat up the cream, the milk and infuse with the tea for 5 minutes. Sieve the composition and add the apple tea and pour on to the chocolate and mix. Serve at 85°C.
Serving tip; Serve in a long drink glass and top it off with milk foam and decorate with an apple decoration
