Alunga™ Hot Chocolate


Created by
  • Martin Diez - Director, Chef Services Americas, Chocolate Academy™ Center, Chicago
  • Philippe Bertrand - Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

Alunga™ Hot Chocolate

Ingredients Preparation
  • 500g
    whole milk

Bring to a boil

  • 100g
    35% cream

Pour over

  • 175g
  • 10g
    Extra Brute


Let sit for 12 hours.
Serve at 60°C.

Let sit for 12 hours.
Serve at 140°F/60°C.

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