Partager :

Hot chocolate

Cuisson -


  • 4 cups whole milk

  • 1 cup guanaja 70% baking bar

  • 1 tbsp valrhona cocoa powder 


  1. Bring the milk to a boil.
  2. Pour the hot liquid slowly onto the valrhona cocoa powder in a bowl and whisk vigorously until theres are no more lumps.
  3. Melt the chocolate in a bowl.
  4. Pour ⅓ of the liquid onto the melted guanaja 70% baking bar.
  5. Mix so as to obtain a smooth, elastic and shiny texture.
  6. Then pour the rest of the liquid while making sure to preserve this texture, and strain into a pan.
  7. Heat the chocolate mixture just to a boil, whipping vigorously to obtain a light and creamy forth.