Translation missing: en.Recipe image
Translation missing: en.Recipe image
Translation missing: en.Recipe image
Translation missing: en.Recipe image
Translation missing: en.Recipe image
Translation missing: en.Recipe image

Blood Orange & Hibiscus White Hot Chocolate

Rich and complex 37% White Chocolate meets the vibrant world of speciality hibiscus tea in this uplifting serve. Infused with the tart, floral notes of hibiscus and the zesty brightness of blood orange, this recipe transforms hot chocolate into something refreshingly luxurious. Silky smooth and layered with flavour, it’s perfect for specialty cafés looking to surprise customers with elegant, innovative drinks.
Prep time 5m
Cook time 3m
Total time 8m
Servings 1 servings
Difficulty Easy
37% White Chocolate Buttons (Giant) - 2kg Bag
37% White Chocolate Buttons (Giant) - 2kg Bag
£65.00

Ingredients

15ml Blood Orange and Hibiscus Syrup

20g 37% White Chocolate

20ml Freshly Boiled Water

120ml Whole Milk

20ml Double Cream

10ml Whole Milk

Equipment

Heat-proof cup or mug

Hand held or electrical whisk

Method

  1. 1

    To your serving glass/cup, add the syrup.

  2. 2

    To make your hot chocolate, pour the boiling water over the white chocolate and mix until smooth.

  3. 3

    Combine with the milk and steam/heat before pouring this on top of your syrup

  4. 4

    Finish with freshly whipped cold foam (simply whisk the cream and milk together until you have a light and foamy cream) and a sprinkling of rose petals.

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