HOT CHOCOLATE WITH CRISPY CARAMEL

(Created by Alexandre Bourdeaux - Callebaut Chef - CHOCOLATE ACADEMY™ centre Belgium)

HOT CHOCOLATE Ingredients

• 571 g whole milk

• 190 g cream EVEN 35.2%

• 48 g sugar

• 190 g dark chocolate Callebaut® 70-30-38NV

Preparation

Mix together and heat up. (You can leave the mixture to ripen overnight - it will be even more flavorsome the next day.)

VANILLA CHANTILLY Ingredients

• 1 vanilla pod Authentic Products

• 925 g cream EVEN 35.2%

• 74 g sugar Preparation

• Grate the vanilla and mix with other ingredients.

• Whisk until stiff.

FINISHING AND SERVING Ingredients

• Salted Caramel Crispearls™

• Callebaut® Carmel Toppings

Preparation

• Pour the hot chocolate in a glass and top off with the Chantilly. Top with some Callebaut® Caramel Topping and add a pinch of fleur de sel. Decorate with Salted Caramel Crispearls™.