Servings: 4 people
Equipment
- Saucepan
- Blender
Ingredients
Part 1: Cocoa Base
- 150 g Heavy Cream
- 65 g Granulated Sugar
- 80 g Allez Belgian Glucose Syrup
- 20 g Invert Sugar
- 55 g deZaan Holland Crimson Red 22/24% Dutched Cocoa Powder
- 1 g Salt
- 45 g Butter
Part 2: Frozen Hot Cocoa
- 230 g Ice
Instructions
Part 1: Method - Cocoa Base
- Combine the cream, granulated sugar, 80 g Allez Belgian Glucose Syrup, invert sugar, and salt in a small saucepan. Heat over medium heat, stirring to dissolve the sugar.
- Remove from the heat and blend in the 55 g deZaan Holland Crimson Red 22/24% Dutched Cocoa Powder, followed by the butter. Refrigerate until needed.
Part 2: Method - Frozen Hot Cocoa
- To make a single serving, combine the cocoa base and the ice in a blender. Blend until smooth.