Part 1: Cocoa Base
Ingredients
Method- 150g Heavy Crean
- 65g Granulated Sugar
- 80g Glucose Syrup
- 20g Invert Sugar
- 55g deZaan Crimson Red Cocoa Powder
- 1g Salt
- 45g Butter
- Combine the cream, granulated sugar, glucose, invert sugar, and salt in a small saucepan. Heat over medium heat, stirring to dissolve the sugar.
- Remove from the heat and blend in the cocoa powder, followed by the butter. Refrigerate until needed.
Part 2: Frozen Hot Cocoa
Ingredients
Method- 115g Cocoa Base
- 230g Ice
- To make a single serving, combine the cocoa base and the ice in a blender. Blend until smooth.
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