Intense chocolate delight

level 1

This triple hot chocolate recipe spoils the utmost chocoholic for whom there can never be enough chocolate. Easy to make. Great to serve.

Recipe components

Used Callebaut products

Intense chocolate delight

  • Q.S.
    Dark Chocolate Flavour Topping

Decorate the inside of the glass with a garland using the Callebaut® chocolate topping.

  • 1sachet
    Hot Chocolate – Dark Callets™

Add the Callebaut® Finest Belgian Dark Hot Chocolate to the glass.

  • 200g
  • Q.S.
    Cocoa powder

Add 2 teaspoons of cocoa powder to the cold milk. Steam the milk along with the cocoa powder until there’s a good amount of foam and then pour it into the glass. (Recommended to steam to 72°C).

  • Q.S.
    Flakes Dark Large

Let stand briefly then sprinkle Callebaut® Flakes on to the foam.

Decoration tip


Add a generous layer of whipped cream on top and finish with Callebaut® Flakes OR Callebaut® chocolate topping.