Exclusive recipes by Brice Robin,
French Barista Champion 2023-2024.
Elevate your establishment’s hot chocolate with four expert-approved preparation methods, designed for professionals.
Recommended methods:
1. Direct preparation in a pitcher
2. Ganache
3. Piping bag
4. Hot chocolate dispenser
Save time by following our recommendations and indulge your customers with the ultimate single variety hot chocolate experience!
Weigh the chocolate and whole milk according to the desired quantities.
– Milk pitcher
– Scale
– Whisk (Hand Frother)
First, weigh the amount of milk in the pitcher, then add the chocolate.
Emulsify with the steam wand until reaching 65°C.
Mix with the hand frother to break up any remaining pieces, then serve.
Weigh the chocolate and ingredients according to the desired quantities.
– Scale
– Whisk
– Mixing bowl
– Gastronorm container
according to the desired quantities.
The water must be at 90°.
Tip: The ganache pairs perfectly with ice cream scoops that contain exactly the right amount of grams for each dose.
Add hot, emulsified milk (65°C), which allows for latte art.
Weigh the chocolate and ingredients according to the desired quantities.
– Scale
– Whisk
– Mixing bowl
– Piping bag
according to the desired quantities.
The water must be at 90°.
according to the recipe, and dilute with hot water.
Add hot, emulsified milk (65°C), which allows for latte art.
Weigh the chocolate and ingredients according to the desired quantities.
Mix the chocolate and the milk heated to 60°C in a jug.
using an immersion blender.
Place the mixture in the hot chocolate dispenser and serve immediately.
TIP : Maintain the hot chocolate dispenser at a temperature of no more than 70°C to prevent the breaking down of proteins and altering the texture.
