Intense chocolate delight

Decorate the inside of the glass with a garland using the Callebaut® chocolate topping.

Add the Callebaut® Finest Belgian Dark Hot Chocolate to the glass.

Add 2 teaspoons of cocoa powder to the cold milk. Steam the milk along with the cocoa powder until there’s a good amount of foam and then pour it into the glass. (Recommended to steam to 72°C).

Let stand briefly then sprinkle Callebaut® Flakes on to the foam.

Add a generous layer of whipped cream on top and finish with Callebaut® Flakes OR Callebaut® chocolate topping.