Crimson Red Frozen Hot Cocoa

Artisans and Chefs manufacturing

artisans-and-chefs

Part 1: Cocoa Base

Ingredients

150g Heavy Crean
65g Granulated Sugar
80g Glucose Syrup
20g Invert Sugar
55g deZaan Crimson Red Cocoa Powder
1g Salt
45g Butter

Method

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

115g Cocoa Base
230g Ice

Method

To make a single serving, combine the cocoa base and the ice in a blender. Blend until smooth.

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