Get chocolate moosed with ‘Golden treat’. This stunning mix recipe was created by Belgian Horeca Coach Jo De Bruyne, inspired by Callebaut chocolate. Hot chocolate drink with rum and a hint of caramel. Risk of getting hooked is high. You were warned.
Before we start… the recipe below was made with Callebaut chocolate but of course you can vary as much as you like. That’s what the Moose is all about right? No limits to your own creativity. Should you be looking for the goodies mentioned in this recipe, this is a good place to start.
What you need
2 champagne glasses +/- 150 ml
Goodies to go in
10 ml liquid caramel topping | 40 g gold caramel chocolate drops | 30 ml Don Papa Rum | 120 ml whole milk
Even tastier with: lightly sugared whipped cream | 2 gold wand sticks | crispearls salted caramel | cinnamon powder
How to make
1. Pour 5 ml of caramel topping on the bottom of each glass.
2. Put the gold chocolate drops, rum and milk into a black smart Moose pitcher and let Perfect Moose steam the mix.
TIP Use a Perfect Moose black smart pitcher to steam chocolate mixes, they're all pre-set to do a perfect job. When you are steaming manually, be sure the mix is steamed up hot enough but be careful not to steam past the sweet point (sweetness of the milk will go away as sugars break down when steamed too hot).
3. Pour the steamed chocolate milk mix over the back of a long spoon onto the caramel topping.
4. Divide the mix into the 2 champagne glasses until it’s about 2 cm below the rim of the glass.
Go all the way
5. Add some lightly sugared whipped cream on top for that final touch.
6. Lay a gold wand stick horizontally on the whipped cream on top of the glass.
7. Decorate with some crispearls and a pinch of cinnamon.
Go all but really all the way
8. Add some gold foil on top and blow those customers away.
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