Alunga™ Hot Chocolate

Recipe

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

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