Hot Chocolate

• 600 g half and half
• 425 g milk
• 454 g GUANAJA 70% DARK CHOCOLATE
• 227 g JIVARA 40% MILK CHOCOLATE
• 1.5 g salt
• 2 g cinnamon

Whipped Cream

• 1000 g cream
• 150 g sugar
• 1 bean NOROHY Vanilla Bean

Churros

• 429 g water
• pinch salt
• 115 g butter
• 323 g AP flour
• 113 g queso fresco
• 100 g eggs
• AN cinnamon and sugar mixture

Hot Chocolate

Bring half and half and the milk to a boil.

Add remaining ingredients and bring to a boil again, being careful to stir constantly so the chocolate doesn't burn and stick to the bottom.

Whipped Cream

Whisk all ingredients until medium peaks.

Churros

1. Bring water, salt and butter to a boil.
2. Add sifted flour at once off the stove and mix to combine.
3. Put back on the stove, and continue to mix and cook until a thin layer of dough forms on the bottom of the pot.
4. Place dough on mixer and with paddle start to slowly mix for a couple of minutes until dough cools.
5. Add queso fresco and mix to combine.
6. Add eggs in two parts and mix to combine.
7. Place on a piping bag.
8. Keep at room temperature, fry at 350°F (176°C).
9. When golden brown, remove from the fryer with tongs or a slotted spoon and place on a tray lined with paper towel. Allow the excess oil to drip off, then toss in a bowl with cinnamon and sugar while still hot. Serve immediately.

Assembly

Pour the hot chocolate into a small dish, and spoon the whip chream into another. Serve with the hot churros and use for dipping.

Formulation courtesy of Chef Paola Marocchi, for Valrhona