Seabuckthorn & Spice Callebaut Hot Chocolate Recipe
by Jodi MacKinnon (QFG)
Seabuckthorn & Spice Callebaut Hot Chocolate Recipe
Prep time
Prep Time
5 mins
Cook time
Cook Time
25 mins
Total time
Total Time
30 mins
  • Course: Drinks
  • Cuisine:
  • Servings: People
  • Calories: 0



  1. Grill the cardamom and Timut pepper in the pan. Add the milk and the rest of the spices (except verbena). Leave to simmer at 80°C (prevent from boiling) for a few minutes.
  2. Take away from the heat and leave to infuse under cover for another 10 minutes. Add the Verbena in the last few minutes to preserve its delicate aromas. Then leave to cool.
  3. Sieve the milk and pour over the callebaut chocolate. Heat together while stirring until 75°C. Finish to the taste with the Gula Java.



100g Ginger Syrup

100g Sugar

300g Milk

10g Water

450g Sea buckthorn berries


  1. Mix the ingredients and heat until 80°C until the Sea Buckthorn berries have completely opened up.

  2. Sieve very finely and leave to cool. Pour in an espuma jug. Keep in the fridge.



500g Sea buckthorn berries

750g Water

500g Sugar

75g Sorbet stabilizer


    1. Mix the ingredients and bring to the boil. Leave to simmer for 10 minutes on a gentle heat.

    2. Strain and let the mixture cool down.

    3. Pour mixture into an ice cream maker and turn into sorbet

    Final steps

    Serve the hot chocolate in flute shaped glasses and top it off with espuma of Sea Buckthorn. Serve with a scoop of Sea Buckthorn sorbet at the side. The delicate harmony of this chocolate drink with its sweet and sour flavours, and cold and warm contrast is truly amazing.

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    Jodi MacKinnon (QFG) [MACJOD]

    About Jodi MacKinnon (QFG)

    Qualifirst’s COO, Jodi loves cooking and baking, taking raw ingredients and turning them into something that is absolutely delicious, with just the right flavour balance, is one of her favourite pastimes.

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