Name: Café con Choco
Prep time: 2 h 15 min
Cook time: 10 min
Total time: 2 h 25 min
Yield: Serves 6–8
Cuisine: Mexican
Ingredients: 1 ½ oz. (40 g) milk chocolate, 40 percent cocoa; Ice cubes; 2 cups (500 ml) whole milk; 1 ¼ cups (300 ml) espresso coffee; 3 ½ oz. (100 g) bittersweet chocolate, 70 percent cocoa

Preparation info

Serves
6–8

Difficulty
Easy
Ready in
2 hr 30

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

Ingredients

3 ½ oz. (100 g) bittersweet chocolate, 70 percent cocoa
1 ½ oz. (

Method

Chop the bittersweet and milk chocolate and melt it slowly in a bain-marie or in the microwave oven (on “defrost” or at 500 W maximum, stirring from time to time).

Bring the milk to the boil. Gradually pour one-third of the boiling liquid over the melted chocolate. Using a flexible spatula, mix in energetically, drawing small circles to create an elast