@summerbirdorganic: This season calls for hot chocolate ☕️🤎 Save this recipe for the cold days ahead: 200 g Guayas 71% chocolate ½ vanilla pod 1 tbsp. cane sugar 6/7 dl whole milk - 3-4 dl lightly whipped cream Topping: 100 g Guayas 71% chocolate Step 1 – Topping: 1. Start by tempering the 100 g of Guayas 71% chocolate. 2. Spread it thinly on a marble or steel surface and let it set. 3. Use a metal spatula to scrape the chocolate into airy flakes. 4. Place the flakes in the freezer until just before use. 5. An easier solution is simply to spread the tempered chocolate thinly on parchment paper – and after it has set, break it into desired-sized flakes. Step 2 – Hot Chocolate: 1. Combine sugar, milk, and vanilla in a saucepan, and gently heat until just below boiling point. 2. Meanwhile, finely chop the chocolate and add it to the warm milk. 3. You can use an immersion blender, as it creates a fluffier and smoother hot chocolate. 4. Divide the hot chocolate into two cups with a large spoonful of lightly whipped cream, topped with the chocolate flakes.
