4 hot chocolate
preparations

– 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.

– 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.

– 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.

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.