Hug In A Mug

A Hot Chocolate Will Provide Relief From This Chilly Weather

Winter is officially here and we've sure been hit with an icy blast. Although not everyone loves the cold weather, there is one thing that we can agree on - it's the perfect season for hot chocolate.

Providing us with some relief from this chilly weather is Master Pastry Chef & Chocolatier, Pascal Javier of Callebaut Chocolate, who has put together the most delicious hot chocolate recipe - ultimately providing us all with a 'hug in a mug.'

Made using Callebaut's finest Belgian chocolate, the recipe undertakes a two day process to create a velvety consistency - leaving you with a rich, decadent hot chocolate that sweetens your day with each sip.

Pascal has shared his very special hot chocolate recipe for those at home to create in the warmth of their own home.

Hot Chocolate

Day 1 Prepare the Ganache
Ganache For Hot Chocolate

Boil together
750 gr. Cream
75 gr. Inverted sugar
Pour on
500 gr. 811NV595 Callebaut
100 gr. CALMASS552 (cocoa mass)

Let the hot cream sit on the chocolate for 3 minutes before stirring, then starts stirring in the centre only until a vortex starts forming then make the stirring motion wider.
Let the finished ganache sit out overnight.

Day 2
Hot Chocolate

Boil 1450 gr. Cream
With 1450 gr. Whole milk
Add 1090 gr. Ganache

Bring to 65C before serving.