Essentials

CHOCOLATE

P125 COEUR DE GUANAJA HOT/COLD CHOCOLATE

Unit of measure

Choose your unit of measure for the recipe ingredients

Ingredients

  • 200 g
    • P125 Coeur de Guanaja 80%
  • 100 g Whipping cream
  • 900 g Whole milk
  • 60 g Sugar
Select your mixture’s total weight
For
g

Tips

If you think the chocolate is too intense, you can increase the quantity of sugar to 75 g

Recipe

Bring the cream, milk and sugar to a boil.

Put the P125 COEUR DE GUANAJA in a blender and pour in the strained hot liquid, processing continuously. Once processed, serve in glasses.

Pastry chef’s tip: to serve with a plated dessert, bring the mixture to a slight boil to guarantee a better smoothness.

Tip: Add spices for an added kick, such as: cardamom, Szechuan pepper, cinnamon, tonka beans, etc.

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