Walk in the woods – by Philippe Bertrand & Martin Diez
CACAO BARRY INGREDIENTS
4 bottles of 500 ml
Make a brown caramel with 200 g of sugar
Inaya™ hot chocolate
Lower the cooking temperature of 1100 g of milk, 250 g of cream, 230 g of chestnut paste pulp, and 3 g of paprika powder. When the mixture is at temperature of 80 ° C , add 300 g of dark chocolate couverture Inaya™ 65% and 70 g of Pure pate de Pécan.
Mix the Inaya™ hot chocolate with the brown caramel. Pour the hot chocolate in its container.
Sprinkle hot chocolate with cocoa powder Plein Arôme.
Serve hot chocolate at 60 ° C with a milk foam for more intensity in taste.
After a walk in the woods what about a gourmet break? Enhance the fall season with beautiful savors and smells before resting. Create a warm and cosy atmosphere with some chestnuts and chestnut hulls.