Crème Brûlée Hot Chocolate
Step 1.
For the hot chocolate: roughly break the chocolate into pieces into a medium saucepan. Add the water, sugar, cocoa powder, vanilla paste and salt. Set it over a medium heat and stir until the chocolate has melted.
Step 2.
For the cold foam: in a separate mixing bowl, add the double cream, whole milk, icing sugar, vanilla paste and salt. Whisk for 2-3 mins until fluffy.
Step 3.
Pour the dark hot chocolate into mugs and top with some cold foam.
Step 4.
Serve as is or, if you have a blow torch, top the cold foam with the demerara sugar and blow torch until caramelised.
Bring flavour to life with Taylor & Colledge
Elevate your drinks, savoury dishes and bakes with Taylor & Colledge’s organic vanilla extracts, pastes and pods. Made from only the finest ingredients, with no additives and nothing artificial added.
Elevate your drinks, savoury dishes and bakes with Taylor & Colledge’s organic vanilla extracts, pastes and pods. Made from only the finest ingredients, with no additives and nothing artificial added.
Bring flavour to life with Taylor & Colledge
Elevate your drinks, savoury dishes and bakes with Taylor & Colledge’s organic vanilla extracts, pastes and pods. Made from only the finest ingredients, with no additives and nothing artificial added.
Elevate your drinks, savoury dishes and bakes with Taylor & Colledge’s organic vanilla extracts, pastes and pods. Made from only the finest ingredients, with no additives and nothing artificial added.
Bring flavour to life with Taylor & Colledge
Elevate your drinks, savoury dishes and bakes with Taylor & Colledge’s organic vanilla extracts, pastes and pods. Made from only the finest ingredients, with no additives and nothing artificial added.
Elevate your drinks, savoury dishes and bakes with Taylor & Colledge’s organic vanilla extracts, pastes and pods. Made from only the finest ingredients, with no additives and nothing artificial added.
Step 1.
For the hot chocolate: roughly break the chocolate into pieces into a medium saucepan. Add the water, sugar, cocoa powder, vanilla paste and salt. Set it over a medium heat and stir until the chocolate has melted.
Step 2.
For the cold foam: in a separate mixing bowl, add the double cream, whole milk, icing sugar, vanilla paste and salt. Whisk for 2-3 mins until fluffy.
Step 3.
Pour the dark hot chocolate into mugs and top with some cold foam.
Step 4.
Serve as is or, if you have a blow torch, top the cold foam with the demerara sugar and blow torch until caramelised.
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