This recipe was given to me by “Pascal” (very French). He made this hot chocolate in his patisserie in Washington USA before he moved to Australia. It’s very decadent and “Callebaut, finest Belgian chocolate” is divine! I make this in my Pillivuyt hot chocolate maker. Magbifique
Day 1 Prepare the ganache
- 750g Pure cream
- 75g Inverted sugar
Boil together then pour onto
- 500g FORCE NOIRE 50% Cacao Barry or 2815554 Callebaut dark callets
- 100g CALMASS552 (cocoa mass) Callebaut
Let the hot cream sit on the chocolates for 3 minutes before stirring, then start stirring in the centre only until a vortex starts forming then make the stirring motion wider.
Let the finished ganache sit out overnight.
Day 2 Prepare the hot chocolate
- 1450g Pure cream
- 1450g Whole milk
- 150g Muscovado sugar
- 1090g Ganache (Day 1)
Boil the milk and cream then add the sugar and ganache. Bring to 65 degrees before serving.
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