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Home > Restaurants > Recipes > Chocolate Soup

Chocolate Soup

Provided by: Chef Han Feng

  • Type of Dish: Desserts: Pies/Tarts, Soups
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400 grams Barbero 75 percent dark chocolate (available at Eataly)
24 oz. heavy cream
Pinch of Maldon sea salt
Pinch of ground Sichuan peppercorns
6 oz. raspberries
2 boxes of pansy flowers (available at Eataly)


Break up the chocolate and set in a double boiler. Add cream and melt slowly; stir occasionally. When chocolate and cream are combined, stir in salt and Sichuan pepper. Serve in small teacups and garnish with raspberries and pansy flowers. (Published 2015)