ORANGE MAPLE HOT CHOCOLATE
An orginal recipe by Jayce Baudry, Executive Pastry Chef, Épicerie Boulud.
INGREDIENTSCalculated for about 4 servings, depending on size.
140 g Alpaco 66% Dark Chocolate
150 g maple syrup
9 g orange zest
19 g Cocoa Powder
375 g milk
95 g whipping cream
215 g water
- Bring the milk to a boil with the cream and water.
- Add the orange zest and infuse for 30 minutes.
- Strain and bring back to a boil. Stir in the Cocoa Powder and pour it over the Alpaco 66% Dark Chocolate Add the maple syrup.
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