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. 

• INGREDIENTS

  For the hot chocolate:

  • 15ml Blood Orange and Hibiscus Syrup 

  • 20g 37% White Chocolate  

  • 20ml Freshly Boiled Water  

  • 120ml Whole Milk  

  For the cold foam (30ml):

  • 20ml Double Cream  

  • 10ml Whole Milk   

  Dried Rose Petals (Optional, for decoration)  

• EQUIPMENT

  • Heat-proof cup or mug

  • Hand held or electrical whisk

• METHOD

  • To your serving glass/cup, add the syrup.

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

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

  • 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.