december recipe: aztec cocktail
DESCRIPTION
Let’s imagine together the chocolate trends of tomorrow !TRANSCRIPT
Glass size: 360 ml lterno Cocktail glass
Ingredients• Trésor de Chocolat ready-to-use 200 ml (ideal T°: 60°)
• Spicy syrup 50 ml
• Whipping cream with Espelette pepper flavour 50 ml
• Espelette pepper 10 gr
• Chocolate square 1
Preparation method
In a siphon, prepare the whipping cream with 10g of Espelette
pepper and some drops of spicy syrup. Heat the ready-to-use
Tresor de Chocolat in a microwave for 20 seconds (ideal T°:
65°). In a cocktail glass, pour the spicy syrup first, then the
hot chocolate. With the siphon, create a whipping cream
rosette, sprinkle with Espelette pepper and decorate with
the chocolate square. Enjoy and Merry Christmas!
Degustation: Happy hour!
A Z T E C
Monbana remains at your service should you be interested in personalizing your menu cardMONB N Chocolatier - P de la Hainaud, Rue lain Colas - 53500 ERNEE - FranceTel. : +33 (0)2 43 05 42 48 - Fax: +33 (0)2 43 05 43 66 - Email: [email protected]
• Trésor de Chocolat ready-to-use - 1 L
HOT
COCKTAIL
Let’s imagine togetherthe chocolate trends of tomorrow !
2012Monbana December recipe
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