Our pastry chef Hila Perry has shared her hot chocolate recipe from the Schulz Organic Creamery & Cafe for you to enjoy at home. What a legend! It all starts with a ganache base made from Belgian Callebaut chocolate, mixed together with Schulz Organic Cream.

INGREDIENTS

255ml Schulz full cream milk
25g of Schulz organic cream
Pinch of salt
25g of 53% Callebaut dark chocolate

METHOD

Bring the milk and cream to the boil then add a sprinkle of salt and turn to simmer.

Gently stir in the chocolate until the mixture is smooth. Enjoy while it’s hot.

Serves one.