Callebaut indulgent hot chocolate

Method Print recipe

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1. Warm the milk and cream over a low heat. Add the cocoa nibs and infuse, whisking frequently
2. When you can smell the cocoa nibs, take off the heat, cover and leave in the fridge overnight
3. Sieve the liquid to remove the nibs
4. Heat gently to 40˚C
5. Add the light brown sugar and stabiliser and heat to 80˚C
6. Add all three chocolates and mix well
7. Pour the hot chocolate through a sieve to remove any lumps
8. Serve at 50-55˚C