CLEMENTINE HOT CHOC

Complexity level

CT LCVIET
CT NCVIET

Clementine Hot Choc

1 Hot Chocolate

Ingredients

Belcolade Origins Noir Vietnam 73% Cacao-Trace 35 g

Belcolade Origins Lait Vietnam 45% Cacao-Trace 125 g

Whole milk 450 g

Cream 35% 50 g

Caster sugar 40 g

Clementine juice 150 g

Preparation

Heat up the cream, milk, and sugar to 85°C and pour over the chocolates.
Mix with a whisk to fully combine before adding the clementine juice.
Bring back to 85°C and serve.