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

Callebaut® ingredients

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.