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


Recipe for five 5.4 ounce (160 ml) cups

Recipe components

Used Cacao Barry products

Inaya™ Hot Chocolate

  • 500g
    whole milk

Bring to a boil

  • 100g
    35% cream

Pour over


Let sit for 12 hours.
Serve at 140°F/60°C.