Best hot chocolate recipe ever

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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. cream
  • 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.
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