Jivara Viennois with a touch of Whisky


An original recipe by Thierry Atlan from Sugar and Plumm
Category: Beverages
Difficulty: Easy
Prep Time: 20 min
Total Time: 20 min


Hot Chocolate:
125 g water
250 g heavy cream
175 g whole milk
25 g caramel extract
1 bean Norohy Vanilla Bean
90 g Jivara 40 % Milk Chocolate
90 g Le Noir 61 % Dark Chocolate 
20 g Valrhona Cocoa Powder
2 g cinammon stick
5 g Whisky

Chocolate Whipped Cream:
200 g milk
200 g Guanaja 70%
50 g invert sugar
500 g whipping cream
1 bean Norohy Vanilla Bean


Hot Chocolate: 
  • Bring all of the liquids to boil then infuse the vanilla bean, the cinnamon stick and the caramel extract for 10 minutes.
  • Strain.
  • Add the Valrhona Cocoa Powder and cook at 185°F (85°C), then pour the hot liquids in the chocolate.

Chocolate Whipped Cream: 
  • Pour the sugar in the milk.
  • Bring to a boil and infuse the vanilla bean in the hot milk for 10 minutes then strain.
  • Bring to a boil again and pour the boiling milk on the chocolate.
  • Mix then add the whipping cream.
  • Let it cool down, pour in a siphon and add one cartridge of CO2.