Date posted: 27/02/2023

Callebaut indulgent hot chocolate

  • Serves 10
  • Timing: 15 mins
Votes: 0 Average: 0


Whole milk 930g
Whipping cream 35% 37g
Cocoa nibs 30g
Light brown sugar 24g
Stab 2000 stabiliser 3g
Callebaut 811 Dark Chocolate 240g
Callebaut W2 White Chocolate 72g
Callebaut 70-30-38 Dark 97g


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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
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