Inaya™ Hot Chocolate

Inaya™ Hot Chocolate

Created by

  • Martin Diez - Chef Pâtissier Barry Callebaut CHOCOLATE ACADEMY™ Center France
  • Philippe Bertrand - Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
level 1

Dosage

Recipe for five 16 cl cups

Recipe components

Used Cacao Barry products

Inaya™ Hot Chocolate

IngredientsPreparation
  • 500g
    whole milk

Bring to a boil

  • 100g
    35% cream

Pour over

Add

Let sit for 12 hours.
Serve at 60°C.