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Beverages
PUMPKIN SPICE HOT CHOCOLATE
Made with Nyangbo 68% Ground Chocolate
An original recipe by Chef Guillaume Roesz
2 stepsRecipe Step by Step
01
NYANGBO PUMPKIN SPICE BEVERAGE:
1000 g Milk
20 g Cinnamon sticks
2 g Cloves
2 g Ground ginger
2 g Grated nutmeg
200 g Pumpkin purée
200 g NYANGBO GROUND CHOCOLATE
Infuse the milk overnight with all the spices.
Strain the milk and rescale to 1000 g.
Warm the milk and the pumpkin purée.
Pour a third of this onto the Ground Chocolate, mix thoroughly until a smooth and elastic texture is obtained.
Add the rest of the milk and continue to mix.
Heat the mixture until boiling.
Refrigerate until needed.
02
PUMPKIN SEED FOAM:
200 g Milk
5 g Pumpkin seeds
1 g Cinnamon stick
20 g Sugar
20 g Pectin X58
Infuse the milk with the pumpkin seeds and the cinnamon stick overnight.
Strain and rescale to 200 g.
Warm to 113°F (45°C). Add the sugar and pectin mixed together, then bring to a boil.
Strain and refrigerate.
Once cold, blend the mixture and pour into a siphon. Add two gas cartridges.
Refrigerate until needed.
Assembly and finishing
Pour the hot chocolate into a tumbler glass.
Place a Valrhona Signature chocolate disk on the hot drink.
Use the siphon to cover the chocolate disk with the foam.
Sprinkle some ground cinnamon on the foam and serve.