Pour the hot liquid slowly onto the VALRHONA COCOA POWDER in a bowl and whisk vigorously until there are no more lumps.
Melt the chocolate in a bowl.
Pour ⅓ of the liquid onto the meltedGUANAJA 70% BAKING CHOCOLATE. Mix so as to obtain a smooth, elastic and shiny texture. Then pour the rest of the liquid while making sure to preserve this texture, and strain into a pan.
Heat the chocolate mixture just to a boil, whipping vigorously to obtain a light and creamy forth.
In a microwave safe bowl melt theGRAND CRU DARK BAKING CHOCOLATE CARAIBE 66% in 30 seconds intervals until completely melted. Be careful not to burn the chocolate (see our "How to temper" tips).
Pour ⅓ of the hot coffee over the melted chocolate; Use a whisk mix quickly to obtain an elastic and shiny mixture, then add ⅓ more of the hot coffee and continue to mix rapidly to emulsify. Once the emulsion is ready add the rest of the hot coffee and mix with a hand blender. Add sugar and blend well.
Chill the mixture. Once cool, add the milk and cream. Blend well with a whisk or hand blender.
Strain and chill again before serving.
recipe credit: from https://www.valrhona-chocolate.com