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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GRAM is a monthly print/digital magazine of how a city experiences all things food and drink. It does away with traditional magazine formulas, offering instead a snapshot of articles, opinions and reviews, published online by local food bloggers. It has been created to give its readers access to varied, unbiased and unedited opinions about eating and drinking throughout the city, from independent and local sources.