Inaya™ Hot Chocolate

Used Cacao Barry products
Inaya™ 65%
Fall / Winter

Inaya™ Hot Chocolate

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Created by
  • Martin Diez
    Director, Chef Services Americas, Chocolate Academy™ Center, Chicago
  • Philippe Bertrand
    Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
Level
level 1
Dosage
Recipe for five 5.4 ounce (160 ml) cups
Steps
  1. Inaya™ Hot Chocolate
Used Cacao Barry products
Inaya™ 65%

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.

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