Quetzal's Aztec Chocolate

Created by

Guy Van Puyvelde - Chef and owner of Quetzal Group

There's no hot chocolate like a real Belgian hot chocolate. This signature recipe of the Quetzal chocolate bars in Belgium combines steamed frothy milk foam with a rich dark chocolate and a dash of chili. Mmmmh!

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Recipe instructions

Quetzal's Aztec chocolate

Ingredients	Preparation
160g milk 60g Callebaut - Finest Belgian Dark Chocolate - Recipe N° Chocolate - Dark Recipe N° 811 54.5% - block - 5kg	Fill the cup with liquid chocolate (40°C). Add a dash of fluffy milk foam in a cup. Fill the cup with steamed milk (75°C).
0.5g ground chili pepper	Sprinkle on top of the chocolate. Stir well.
Q.S. whipped cream 35% Q.S. Callebaut - - Crispearls™ Dark	Top the drink with cream and Crispearls™ to the choice.