THE HOT BLONDE
An orginal recipe by L'École Valrhona Pastry Chef Derek Poirier.
INGREDIENTSCalculated for about 6 servings, depending on size.
300 g whole Milk
150 g cream
65 g Vodka (optional)
- Bring the milk and cream to a boil.
- Add the hot cream mixture gradually to the ORELYS 35% Chocolate, stirring to emulsify and create a creamy beverage.
- Add Vodka to the finished hot chocolate if you desire.