Before heading to Paris, I had the honour of recreating and styling this delicious Dark Hot Chocolate recipe that Nespresso Boutique team in Wellington created using the Intense and Pure Origin Grand Cru, Indriya from India. Indriya from India is a full-bodied espresso that combines arabica beans with a hint of robusta. This combination gives the hot chocolate a warm, spicy intensity adding the perfect touch to a hot chocolate as the weather starts to cool in New Zealand - and only just starting to warm up in Paris. No matter where you are in the world at the moment, this really would be a such perfect treat to serve on any chilly evening.
Put whipping cream in a bowl with cloves and nutmeg. Whip until soft peaks form. Fold in brown sugar. Set to one side.
Add ½ sachet of Cailler, 2 broken chocolate squares and a pinch of cayenne into a cup.
Extract your Indriya from India as an espresso on top of the chocolate and stir until combined and chocolate has melted.
Spoon as much spiced whipped cream as desired on top. Top with grated dark chocolate to serve.