Chocolate stirrers

level 1

Customers love to be part of the chocolate experience. Involve them and make them feel like they are taking part in creating something overwhelming. This series of personalised hot chocolates does the trick perfectly, and together they release the intense flavour tones of cocoa liquor and chocolate.

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Recipe components

Callebaut® ingredients

Chocolate stirrers

Ingredients	Preparation
Q.S. IBC Guitar Sheets	Cut into triangles (10 x 10 x 15 cm) and fold into cones.
Q.S. Callebaut - Finest Belgian Dark Chocolate - Recipe N° Chocolate - Dark Recipe N° 811 54.5% - block - 5kg	Fill each cone solid and insert lollipop stick or wooden skewer. Allow to set at 12°C for at least 1 hour.
Q.S. CHOC-PNV Q.S. CEM-CC-M1CRI Q.S. SPLIT-4-D	Brush chocolate cones with pre-crystallised dark chocolate and sprinkle with decorations.

Base ingredients for personalised hot chocolate

Ingredients	Preparation
Q.S. IBC Sugar Crunch Blackberry (F011868) Q.S. caster sugar Q.S. NIBS-S502 100g Callebaut - Cocoa Mass - Cocoa mass	Brush chocolate cones with pre-crystallised dark chocolate and sprinkle with decorations.