Alunga™ Hot Chocolate

Used Cacao Barry products
Fall / Winter

Alunga™ 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
level 1
Dosage
Recipe for five 16 cl cups
Used Cacao Barry products
Recipe components

Alunga™ 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.