Hot Chocolate

Hot Chocolate

Ingredients

  • 26.5 oz. Fresh Whole Milk
  • 16 oz. Fresh Heavy Cream 35%
  • 4 oz. Cacao Barry Chocolate Couverture 64%
  • 4 oz. Cacao Barry Milk Chocolate Couverture
  • 1/2 oz. Sucrose
  • .6 oz. Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
  • 1 Nielsen-Massey Madagascar Bourbon Vanilla Bean

Directions

Heat the milk and cream in a saucepan and bring to simmering point. Remove from the heat.

Add both chocolates. When the chocolate is melted, add the sugar, vanilla and vanilla bean.

Let steep. Strain and stir when ready to use.

Of course you can always add a dollop of whipped cream.

Notes:

You can use Pure Vanilla Bean Paste in place of Madagascar Bourbon Pure Vanilla Bean Paste or Gourmet Vanilla Beans in place of Madagascar Bourbon Vanilla Beans to achieve a different, but still delicious, flavor profile. Simply use the same amount of the Pure Vanilla Bean Paste or Gourmet Vanilla Beans as their Madagascar Bourbon counterparts.

 

Recipe created by Chef Joel Reno of The French Pastry School.

  • 750 g Fresh Whole Milk
  • 450 g Fresh Heavy Cream 35%
  • 115 g Cacao Barry Chocolate Couverture 64%
  • 115 g Cacao Barry Milk Chocolate Couverture
  • 14 g Sucrose
  • 17 g Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
  • 1 Nielsen-Massey Madagascar Bourbon Vanilla Bean

Directions

Heat the milk and cream in a saucepan and bring to simmering point. Remove from the heat.

Add both chocolates. When the chocolate is melted, add the sugar, vanilla and vanilla bean.

Let steep. Strain and stir when ready to use.

Of course you can always add a dollop of whipped cream.

Notes:

You can use Pure Vanilla Bean Paste in place of Madagascar Bourbon Pure Vanilla Bean Paste or Gourmet Vanilla Beans in place of Madagascar Bourbon Vanilla Beans to achieve a different, but still delicious, flavor profile. Simply use the same amount of the Pure Vanilla Bean Paste or Gourmet Vanilla Beans as their Madagascar Bourbon counterparts.

 

Recipe created by Chef Joel Reno of The French Pastry School.

  • 5 minprep

  • 5 mincook

  • 4servings

This Recipe Uses

Gourmet Vanilla Beans

Madagascar Bourbon Pure Vanilla Bean Paste

Madagascar Bourbon Vanilla Beans

Madagascar Bourbon Vanilla Beans

Pure Vanilla Bean Paste