MEXICAN HOT SIPPING CHOCOLATE

Beverage
Written By Guest User

Crema Lusso

5 Quarts

300 Grams

Cocoa Powder

475 Grams

Chocolate Melting Wafers (70%)

Cayenne Powder

Pinch

How To:

In a large saucepan, place the chocolate wafers, 150 grams of the cocoa powder and 1 quart of Crema Lusso. Melt over a gentle heat, adding the remaining Crema Lusso liquid mix in batches, quart by quart, until an approximate total of 3 quarts have been added and chocolate has melted into a smooth, thick paste (approx. 10 minutes)

Add the remaining 2 quarts of Crema Lusso liquid mix and increase heat to medium. Stir continually with a large wooden spoon, making sure not to allow the chocolate on the bottom of the pan to scorch. Bring to temp (160 degrees F - approx. 10 minutes) then remove from heat. The end result should be glossy and smooth, a fluid chocolate that is intense in flavor and about half the viscosity of a thick chocolate sauce. When serving, dust with cayenne powder, to taste.

Pour mixture into electric 25-cup urn or Chocolady machine, and dispense from machine on demand. Makes 35 cups (70 4-oz portions).

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