Intense chocolate delight

This triple hot chocolate recipe spoils the utmost chocoholic for whom there can never be enough chocolate. Easy to make. Great to serve.

Recipe

ingredients	preparation
Q.S. TOD-6022	Decorate the inside of the glass with a garland using the Callebaut® chocolate topping.
1sachet 811NVhotchocolate	Add the Callebaut® Finest Belgian Dark Hot Chocolate to the glass.
200g milk Q.S. CP	Add 2 teaspoons of cocoa powder to the cold milk. Steam the milk along with the cocoa powder until there’s a good amount of foam and then pour it into the glass. (Recommended to steam to 72°C).
Q.S. SPLIT-9-D	Let stand briefly then sprinkle Callebaut® Flakes on to the foam.

ingredients	preparation
Q.S. SPLIT-4-D Q.S. TOD-6022	Add a generous layer of whipped cream on top and finish with Callebaut® Flakes OR Callebaut® chocolate topping.