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 75gContinue reading “Hot chocolate”
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