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Recipe: Ecuador hot chocolate

Chocolat Équateur
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This very simple recipe produces a very rich and very tasty hot chocolate that will showcase all the subtleties of Ecuadorian dark chocolate.

Recipe for 2 cups of hot chocolate




  • Bowl or cul-de-poule

  • Hand whisk



  • 100 g Ecuador chocolate pastilles with 71% cocoa *

  • 100 g ml of whole milk

  • 50 ml of 35% cream

  • 120 ml of whole milk

  • Small pinch of fleur de sel (optional)




  1. Place the chocolate pastilles in a bowl or mixing bowl;

  2. Bring 100 ml of milk to the boil and pour over the chocolate;

  3. Mix with a whisk until you obtain a homogeneous mixture;

  4. Add the cream and the other 100 ml of milk and mix.


When serving:


  1. Reheat gently until mixture is hot and steaming (150-170°F. / 65-70°C.);

  2. Add a small pinch of fleur de sel;

  3. Whisk with a hand whisk until foamy;

  4. Pour into two pretty cups

  5. Grate a few Ecuador chocolate pastilles over the hot chocolate and serve

* At Érico, we offer a choice of more than 25 different couverture chocolates sold in pastilles.


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