Chocolate stirrers

Customers love to be part of the chocolate experience. Involve them and make them feel like they are taking part in creating something overwhelming. This series of personalised hot chocolates does the trick perfectly, and together they release the intense flavour tones of cocoa liquor and chocolate.

Recipe

Created by
  • Beverley Dunkley - Technical Advisor, Chocolate Academy™ Center, UK

Chocolate stirrers

Ingredients Preparation
  • Q.S.
    IBC Guitar Sheets

Cut into triangles (10 x 10 x 15 cm) and fold into cones.

  • Q.S.
    811

Fill each cone solid and insert lollipop stick or wooden skewer.
Allow to set at 12°C for at least 1 hour.

  • Q.S.
    Crispearls™ Milk
  • Q.S.
    Flakes Dark Small

Brush chocolate cones with pre-crystallised dark chocolate and sprinkle
with decorations.

Base ingredients for personalised hot chocolate

Ingredients Preparation
  • 1cup(s)
    3.6% full cream milk
  • Q.S.
    IBC Sugar Crunch Blackberry (F011868)
  • Q.S.
    caster sugar
  • Q.S.
    Nibs
  • 100g
    Cocoa mass

Brush chocolate cones with pre-crystallised dark chocolate and sprinkle
with decorations.

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