Part 1: Frozen Coconut Hot Chocolate
Ingredients
Method- 2,000g Coconut Cream (min 25% fat)
- 400g deZaan Hot Chocolate
- In a pot, bring the coconut cream to approx. 45°C/113°F.
- Mix in the hot chocolate mix until completely combined.
- Bring to 82°C/179°F while stirring continuously.
- Take off the heat and transfer it to a heat-proof container. Cool down quickly to 4°C/39°F.
- Split the mixture into ½. Store one part in the freezer and the other in the refrigerator overnight.
Part 2: Coconut Cream
Ingredients
Method- 1,000g Coconut Cream
- 25g Soft Brown Sugar
- Reserve a mixing bowl in the freezer for approx. 30 minutes.
- Once the bowl is cold, add all the ingredients to the bowl and mix to medium peaks.
- Reserve until ready to use.
Note: Recommended to whip within 3 hours of service.
Part 3: Assembly
Ingredients
Method- Chopped Quito Oro drops (for garnish)
- Toasted Coconut Flakes (for garnish)
- When ready to serve, blend 200g of each part in a blender until smooth.
- Transfer to a desired glass.
- Add the whipped coconut cream.
- Finish with toasted coconut flakes.
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