Raspberry Orange Blossom Hot chocolate

This decadent recipe uses Valrhona Caraibe Chocolate for the best result
hot chocolate

Valrhona

This recipe is courtesy of Francois Payard Patisserie

4
Servings
231
Calories Per Serving
Deliver Ingredients

Ingredients

  • 125 Grams Caraibe Chocolate
  • 200 Grams Heavy Cream
  • 250 Grams Whole Milk
  • 20 Grams Raspberry puree
  • 10 Grams Orange blossom extract

Directions

Bring the milk and cream to a boil, add the chocolate and stir until the chocolate is completely melted. At the end, add the raspberry puree (make sure to add at the end or it will separate) Warm and serve!

Nutritional Facts

Total Fat
13g
19%
Sugar
20g
22%
Saturated Fat
7g
29%
Cholesterol
37mg
12%
Carbohydrate, by difference
24g
18%
Protein
4g
9%
Vitamin A, RAE
117µg
17%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
141mg
14%
Choline, total
17mg
4%
Fiber, total dietary
1g
4%
Fluoride, F
2µg
0%
Folate, total
8µg
2%
Magnesium, Mg
25mg
8%
Phosphorus, P
115mg
16%
Selenium, Se
5µg
9%
Sodium, Na
124mg
8%
Vitamin D (D2 + D3)
1µg
7%
Water
108g
4%
Zinc, Zn
1mg
13%

Raspberry Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Raspberry Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.