Equipment
- Sieve
- Stovetop
- Small Pot
- Wooden Spoon
- Refrigerator
- Thermometer
- Siphon
- Tumbler Glass
Ingredients
Nyangbo Pumpkin Spice Beverage
- 1000 g Milk
- 20 g Cinnamon Stick
- 2 g Ground Cloves
- 2 g Ground Ginger
- 2 g Ground Nutmeg
- 200 g Pumpkin Puree
- 200 g Valrhona Nyangbo Ghana 68% Dark Couverture Chocolate Feves
Pumpkin Seed Foam
- 200 g Milk
- 5 g Pumpkin Seeds
- 1 g Cinnamon Stick
- 20 g Granulated Sugar
- 20 g Pectin X58
Instructions
Nyangbo Pumpkin Spice Beverage
- Infuse the milk overnight with all the spices.
- Strain the milk and rescale to 1000 g.
- Warm the milk and the pumpkin purée.
- Pour a third of this onto the 200 g Valrhona Nyangbo Ghana 68% Dark Couverture Chocolate Feves, mix thoroughly until a smooth and elastic texture is obtained.
- Add the rest of the milk and continue to mix.
- Heat the mixture until boiling.Refrigerate until needed.
Pumpkin Seed Foam
- Infuse the milk with the pumpkin seeds and the cinnamon stick overnight.
- Strain and rescale to 200 g.
- Warm to 113°F (45°C). Add the sugar and pectin mixed together, then bring to a boil.Strain and refrigerate.
- Once cold, blend the mixture and pour into a siphon. Add two gas cartridges.Refrigerate until needed.
Assembly and Finishing
- Pour the hot chocolate into a tumbler glass.
- Place a Valrhona Signature chocolate disk on the hot drink.
- Use the siphon to cover the chocolate disk with the foam.
- Sprinkle some ground cinnamon on the foam and serve.Enjoy!
Notes