During a visit to New York City last year I fell in love with the viral Glace Hot Chocolate with its famous marshmallow halo and queued up on more than one occasion to get my hands on this delicious Winter treat. Back in Australia, the chilly Winter weather is here and I couldn't think of a better treat to warm me up.

This recipe is my interpretation of how I would make the hot chocolate, and I've given it a Seed + Stow twist, garnishing the what is usually the Glace 'Classic S'Mores' flavour with a dark chocolate dipped Seed + Stow Orange Slice.

Ingredients
50g dark chocolate
Seed + Stow Dried Orange Slices
1 egg white (room temperature)
Pinch of salt
1/4 cup caster sugar
1/4 tsp white vinegar
1/4 tsp vanilla bean paste
1 tsp cornflour
150ml thickened cream (or dark chocolate mousse, as seen in image)
1 tsp icing sugar 
Hot chocolate powder
500ml milk

1. In a small microwave proof bowl, melt your dark chocolate by heating it in short low bursts and stirring as you go to ensure you don’t overheat or burn the chocolate.
2. Prepare a small tray or flat plate with a sheet of baking paper.
3. Take your Seed + Stow Dried Orange Slices and carefully dip them halfway into the melted chocolate before transferring them to the baking paper tray. Place in the fridge to set.
4. While the chocolate slices set, whisk your room temperature egg white with a pinch of salt using a hand held electric mixer for 4-5 minutes on medium speed, until soft peaks form.
5. Continue mixing and add the sugar slowly, continue whisking for 2-3 minutes, until the mixture is firm and glossy.
6. Then whisk in the vinegar and vanilla bean paste, before folding through the cornflour. 
7. Add your marshmallow mixture to a piping bag, and cut the tip off so that the hole is about 2cm wide or the size of an Australian 10 cent piece.
8. Take a paper cup and carefully pipe the marshmallow mixture around the rim of the cup to create a halo.
9. Straight away light your kitchen torch, and using sweeping motions toast the marshmallow halo, ensuring you achieve even and full coverage over the marshmallow. Put your cup aside as you prepare the whipped cream.
10. Add the thickened cream to a small-medium sized ceramic bowl and add the icing sugar.
11. Using a hand held electric mixer, whisk the cream for 3-5 minutes until the cream thickens and soft peaks form. Set this aside.
12. Next, make your hot chocolate to your usual preferences, heating up the milk and adding your preferred hot chocolate powder. Transfer this to a pouring jug.
13. Pour the hot chocolate into the cup, ensuring you pour it into the hole between the marshmallow halo.
14. Top with a generous scoop of whipped cream.
15. Finish with your Seed + Stow chocolate dipped orange slice.

Makes 2.

Note: You can pick between whipped cream or dark chocolate mousse for your topping. 

Watch the step-by-step reel on Instagram here.