Alunga™ Hot Chocolate

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

Recipe for five 16 cl cups

Alunga™ Hot Chocolate

Preparation Ingredients

Bring to a boil

500 g whole milk

Pour over

100 g 35% cream

Add

175 g Alunga™

Let sit for 12 hours.
Serve at 60°C.

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