Chocolate stirrers

Created by

  • Beverley Dunkley - Callebaut® chef - CHOCOLATE ACADEMY™ centre UK
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.”

Recipe components

Chocolate stirrers

IngredientsPreparation
  • Q.S.
    IBC Guitar Sheets

Cut into triangles (10 x 10 x 15 cm) and fold into cones.

Fill each cone solid and insert lollipop stick or wooden skewer.
Allow to set at 12°C for at least 1 hour.

Brush chocolate cones with pre-crystallised dark chocolate and sprinkle
with decorations.

Base ingredients for personalised hot chocolate

IngredientsPreparation
  • 1cup(s)
    3.6% full cream milk

Brush chocolate cones with pre-crystallised dark chocolate and sprinkle
with decorations.