Hot chocolate white pearl espresso

Created by

  • Peter Hernou - Ambassador Chocolate Academy Benelux

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 instructions

(Fill in the desired quantity and recalculate)

Hot chocolate white pearl espresso


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).

  • 1
    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.