Hot chocolate white pearl espresso

Created by

  • Peter Hernou - Ambassador Chocolate Academy Benelux
level 1

This recipe combines the smooth and sweet creaminess of a white hot chocolate with the bitter and spicy notes of strong coffee. It's easy to make, but it may require a bit of practicing to get the layering right.

Recipe components

Hot chocolate white pearl espresso

  • 1sachet
    Hot Chocolate – White Callets™
  • 200g

Pour the Callebaut Finest Belgian Hot Chocolate White sachet into the glass. Steam the milk until you have a good amount of foam and pour it into the glass. (Recommended to steam to 72°C).

  • 1As needed
    espresso coffee

Make an espresso and add it to the glass. Pour it right in the centre so as to achieve a layered effect.

Decoration tip

Let stand briefly and then sprinkle Crispearls™ on to the foam.