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Professional

Raspberry and honey hot chocolate

Made with Ground Chocolate

By Craig Alibone

0 steps

40 g GROUND CHOCOLATE GHANA
10g Honey
90g Whole milk or oat drink
25g Water
20g Raspberry purée

Assembly and finishing

Put the Ground chocolate and honey in a shaker.
Heat the milk, water and raspberry purée to 160°F (70°C), then put them in a shaker.
Shake the shaker vigorously.
Strain the mixture into your cup of choice. 

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