OK, this one is going to take some time. If you want the best, you can’t expect it to come out of an instant hot chocolate mix or bung a bit of cocoa with warm milk, Sera. No you cannot. Ever at the forefront of innovative chocolate, Pascal Javier has created a doozy. Best to start on a Saturday and reward yourself on Sunday. In bed. With pastries. Because it’s cold outside.
The Ultimate Callebaut Hot Chocolate
By Pascal Javier
Day 1 – Prepare the Ganache
750 gr. cream
75 gr. inverted sugar (sugar melted in water to create a syrup)
500 gr. Callebaut Dark Bittersweet Callets 54.5%
100 gr. Callebaut Cocoa Mass Callets
Boil together the cream and inverted sugar
Pour the hot cream and inverted sugar onto the chocolate and let sit for 3 minutes before stirring.
After 3 minutes begin stirring from the centre, until a vortex (oooooh vortex) starts to form. Once formed, slowly widen the stirring motion
Let the finished ganache sit out overnight
Day 2 – Make the Hot Chocolate
1450gr. whole milk
Boil the cream with the milk
Add the ganache created on Day 1
Bring to 65C before serving
Then pour and enjoy and bask in the glory of knowing that you’re better than instant hot chocolate.