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Caramel Pistachio
Hot Chocolate
Ingredients
for 2 large mugs
5-6 Tablets Kokoa Collection Hot
Chocolate Pieces Tanzania Bio
58% Method
20mls Caramel Syrup
1. Add 5-6 Tablets of Kokoa Collection Tanzania Bio
2-3 Pistachio Flavouring Drops 58%, the pistachio flavouring drops, and 600mls
600mls of Vegan Milk of your of milk to your favourite hot chocolate maker or
choice on the stove top and begin heating gently.
2. Whip the cream using your stand or hand mixer,
Optional then add the Caramel Syrup once firmly
Place your drinking glasses into the whipped.
freezer. Melt additional chocolate. Once 3. Roughly Chop up a portion of Farhi Dark
fully melted dip the rims of the cold Chocolate Covered Pistachios and set aside.
glasses from the freezer into the melted 4. By now your hot chocolate will be done, ideally
chocolate. Place the glasses back into the reaching a temperature of approximately
freezer for 5 minutes to harden the
chocolate then remove and sit at room 65°C-70°C, then add the remaining caramel
temperature until ready to use. syrup.
5. Pour your hot chocolate into preprepared
glasses, and then spoon or pipe the caramel
cream on top of the hot chocolate.
