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CHOCOLATE
Category: Entertaining
Di!culty: Intermediate
INGREDIENTS
Hot Chocolate
600 g half and half
425 g milk
454 g GUANAJA 70%
DARK CHOCOLATE
227 g JIVARA 40%
MILK CHOCOLATE
1,5 g salt
2 g cinnamon
Whipped Cream
1000 g cream
150 g sugar
1 bean NOROHY
Vanilla Bean
Churros
429 g water
pinch salt
115 g butter
323 g AP flour
113 g queso fresco
100 g eggs
AN cinnamon and sugar
mixture
INSTRUCTIONS
Hot Chocolate
:
Hot Chocolate
Bring half and half and
the milk to a boil.
Add remaining
ingredients and bring
to a boil again, being
careful to stir
constantly so the
chocolate doesn't
burn and stick to the
bottom.
Whipped Cream
Whisk all ingredients
until medium peaks.
Churros
Bring water, salt and
butter to a boil.
Place on a pipping
bag.
Keep at room
temperature, fry at
350°F (176°C).
:
350°F (176°C).
Assembly
Pour the hot
chocolate into a small
dish, and spoon the
whip chream into
another. Serve with
the hot churros and
use for dipping.
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