Equipment
- 1 Stovetop
- 1 Mixing Bowl
Ingredients
Frozen Coconut Hot Chocolate
- 2000 g Coconut Cream (min 25% fat)
- 400 g deZaan Ghana 55% Dark Drinking Chocolate
Coconut Cream
- 1000 g Coconut Cream (min 25% fat)
- 25 g Brown Butter (softened)
Instructions
Frozen Coconut Hot Chocolate
- In a pot, bring the coconut cream to approx. 45°C/113°F.
- Mix in the 400 g deZaan Ghana 55% Dark Drinking Chocolate until completely combined.
- Bring to 82°C/179°F while stirring continuously.
- Take off the heat and transfer it to a heat-proof container. Cool down quickly to 4°C/39°F.
- Split the mixture into ½. Store one part in the freezer and the other in the refrigerator overnight.
Coconut Cream
- Reserve a mixing bowl in the freezer for approx. 30 minutes.
- Once the bowl is cold, add all the ingredients to the bowl and mix to medium peaks.
- Reserve until ready to use.
Notes
Recommended to whip within 3 hours of service