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TAFE NSW baking teacher and chocolate award-winner Dean Gibson shares his recipe for the ultimate Easter hot chocolate...
Day 1 - Prepare the base ganache
GANACHE for HOT CHOCOLATE
Heat together and bring to the boil
Let the hot cream mixture sit on the chocolates for 3 minutes before stirring so that it melts the chocolate, then starts stirring in the center only until a vortex starts forming, then make the stirring motion wider.
Cover in cling film directly on the surface of ganache and put into the fridge overnight.
Day 2 - Make the hot chocolate
ULTIMATE HOT CHOCOLATE