ORANGE MAPLE HOT CHOCOLATE
An orginal recipe by Jayce Baudry, Executive Pastry Chef, Épicerie Boulud.
9 g orange zest
374 g milk
93 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.