Co c k t a i l R i t u a l s
…and powdered chocolate have a long history together.
In 1934, Louis Guattari set up the company Monbana, specialising in the manufacture of cocoa butter and cocoa powder. His skill in roasting and pressing the beans soon led him to develop breakfast cocoa powders. Ever since, Monbana has developed more and more new products, such as the first range of flavoured chocolate powders. Nowadays, Monbana offers the widest range of chocolate drinks on the market. The range provides for all types of consumption, in all seasons, to adapt to different consumption habits around the world.
Set off on a voyage of discovery
Each country reveals its own images, smells, tastes and indeed sounds. I have been inspired by these coulourful countrysides filled with new sensations. From them I drew the very essence of the cocktails that you will find in this collection of recipes. Come with me on this voyage of discovery‌ Geoffroy MAUBON First Barista MONBANA Chocolatier
Classics
Traditional Chocolate
Classics
HOT
drink
Type of cocktail: Traditional hot chocolate Ingredients: • "Salon de Thé" chocolate powder • Milk
20g 200ml
Preparation method: Pour 200ml of milk into a pot. Add a 25g measure of Salon de Thé chocolate powder. Heat the mixture with a steam nozzle to bring the drink up to the right temperature and obtain a nice froth. Your hot chocolate is ready.
Monbana “Salon de Thé”: this is a traditional chocolate, 32% cocoa, with a very strong fflavour and generous froth. Preparation time: 30 secs
Trésor de Chocolat
Classics
HOT
drink
Type of cocktail: Creamy hot chocolate Ingredients: • "Trésor de Chocolat" chocolate powder 25g • Milk 200ml Preparation method: Pour 200ml of milk into a pot. Add a 25g measure of Trésor de Chocolat. Heat the mixture with a steam nozzle. Pour the drink into a cup and your chocolate is ready.
Monbana “Trésor de Chocolat”: this is a particularly smooth and creamy chocolate with a very intense fflavour (33% cocoa). Preparation time: 30 secs Tip: You can also use a carton of ready-to-use Trésor de Chocolat. Quick and easy to serve, it does not need any measuring.
Trésor de Chocolat blanc
Classics
HOT
drink
Type of cocktail: Creamy hot white chocolate Ingredients: • "Trésor de Chocolat" white chocolate powder • Milk
35g 200ml
Preparation method: Pour 200ml of milk into a pot. Add two measuring spoonfuls of “Trésor de Chocolat blanc”, i.e. 35g. Heat the mixture with a steam nozzle. Pour the drink into a cup and your chocolate is ready.
This drink contains 40% white chocolate and is particularly creamy. It can be drunk on its own, and also goes well in any cocktail. Preparation time: 30 secs
Baron
Classics
HOT
cocktail
Ingredients: • "Salon de Thé" chocolate powder: 25g • Milk: 200ml • Flaked almonds: 2 teaspoonfuls Preparation method: Heat the milk. Add a 25g measure of Salon de Thé chocolate powder, and blend. Pour the chocolate into a glass. Decorate with flaked almonds. Equipment used: Milk steamer or steam nozzle. Preparation time: 45 secs
Frenchy
Classics
HOT
cocktail
Ingredients: • "Salon de Thé" chocolate powder: • Milk: • Milk froth
25g 200ml
Preparation method: Heat the milk. Add a 25g measure of Salon de Thé chocolate powder, and blend. Pour the chocolate into a glass and top it with the milk froth. Equipment used: Milk steamer or steam nozzle. Preparation time: 1 min
Bambino
ille
Classics
HOT
cocktail
Ingredients: • "Salon de Thé" chocolate powder: • Milk: • Whipped cream • Multi-coloured chocolate sweets
25g 200ml
Preparation method: Heat the milk. Add a 25g measure of Salon de Thé chocolate powder, and blend. Pour the chocolate into a glass, cover it with whipped cream and arrange the chocolate sweets on top for decoration. Equipment used: Milk steamer or steam nozzle. Preparation time: 1 min
Dallas
lle
Classics
HOT
cocktail
Ingredients: • "Suprême de Chocolat" chocolate powder: • Milk: • Honey: • Popcorn:
25g 100ml 1 tablespoonful 15
Preparation method: Heat the milk. Add a 25g measure of Suprême de Chocolat, and blend. Put the popcorn and honey into a glass, then pour in the chocolate. Equipment used: Milk steamer or steam nozzle. Preparation time: 1 min Tip: Instead of Suprême de Chocolat, you can use a carton of ready-to-use Trésor de Chocolat.
Devotion
nille
Classics
HOT
cocktail
Ingredients: • Caramel-flavoured chocolate powder: 25g • Milk: 100ml • Raisins: 10g • Coconut chips: 1 tablespoonful • Honey: 4cl Preparation method: Heat the milk. Add a 25g measure of caramelflavoured chocolate powder, and blend. Put the coconut chips and raisins into a glass, then add the honey. Finish by pouring in the chocolate. Equipment used: Milk steamer or steam nozzle. Preparation time: 1 min
Parisian
Classics
HOT
cocktail
Ingredients: • "Trésor de Chocolat" dark chocolate powder: • "Trésor de Chocolat" white chocolate powder: • Milk: • Cherries:
25g 25g 200ml 4
Preparation method: Heat 100ml of milk. Add a 25g measure of Trésor de Chocolat noir, and blend. Repeat the process with the Trésor de Chocolat blanc. Pour the dark chocolate into a glass, then the white chocolate. Decorate with a skewer of cherries. Equipment used: Milk steamer or steam nozzle. Preparation time: 1 min 30 secs
Fruit cocktails
Anusha
Fruit cocktails
COLD
cocktail
Ingredients: • "Trésor de Chocolat" chocolate powder: 25g • Cold milk: 150ml • Mixture of fresh fruit: 10cl • Orange juice: 5cl Preparation method: Blend a 25g measure of Trésor de Chocolat into cold milk. Arrange the cut fresh fruit in a glass, and pour in the chocolate. Serve this drink chilled, preferably at 3oC. Preparation time: 1 min 30 secs Tip: Instead of powdered Trésor de Chocolat, you can use a carton of ready-to-use Trésor de Chocolat.
Energiser
Fruit cocktails
COLD
cocktail
Ingredients: • "Ice chocolate" white chocolate powder: 50g • Orange: 1 • Cold milk: 200ml • Orange juice: 10cl • Ice cubes: 6 • Pure cocoa Preparation method: Put the ice cubes in the blender with the milk and two measuring spoonfuls of Ice chocolate blanc, i.e. 50g. Blend for 1 min. Cut 3 slices of orange, arrange two of them at the bottom of a glass, then pour in the orange juice. Finish with the Ice chocolate. Decorate with a slice of orange and dust with pure cocoa. Serve chilled. Equipment used: Blender. Preparation time: 1 min 30 secs
Meridian
Fruit cocktails
COLD
cocktail
Ingredients: • "Ice chocolate" white chocolate powder: 50g • "Ice chocolate" dark chocolate powder: 25g • Cold milk: 200ml • Fresh raspberries: 10 • Raspberry liqueur: 4cl • Ice cubes: 8 Preparation method: Put 4 ice cubes in the blender with 100ml of milk and two measuring spoonfuls of Ice chocolate blanc, i.e. 50g. Blend for 1 min. Repeat with 100ml of milk and one 25g measure of Ice chocolate cacao. Blend for 1 min. Arrange the raspberries and liqueur in a glass, then add the Ice chocolate cacao and finish with the Ice chocolate blanc. Serve chilled. Equipment used: Blender. Preparation time: 2 min Alcohol abuse is dangerous for health. It should be consumed in moderation.
Pink Lady
Fruit cocktails
COLD
cocktail
Ingredients: • "Trésor de Chocolat" chocolate powder: 25g • Cold milk: 200ml • Fresh raspberries: 10 • Cachaça (Brazilian alcohol): 4cl Preparation method: Blend a 25g measure of Trésor de Chocolat into cold milk. Arrange the raspberries in a glass, then the Cachaça and pour in the chocolate. Serve chilled. Preparation time: 1 min 30 secs Tip: This can be made with a carton of ready-touse Trésor de Chocolat. Alcohol abuse is dangerous for health. It should be consumed in moderation.
Acapulco
Fruit cocktails
HOT
cocktail
Ingredients: • "Salon de Thé" chocolate powder: 25g • Milk: 100ml • Pineapple syrup: 4cl • Fresh pineapple: 2 slices cut into cubes Preparation method: Heat the milk. Add a 25g measure of Salon de Thé chocolate powder, and blend. Put the pineapple syrup and diced fruit into a glass, then pour in the chocolate. Decorate with a skewer of fruit. Equipment used: Milk steamer or steam nozzle. Preparation time: 1 min Tip: Instead of Salon de Thé chocolate powder, you can use a carton of ready-to-use Trésor de Chocolat.
Austrian
le
Fruit cocktails
HOT
cocktail
Ingredients: • Orange-flavoured chocolate powder: 25g • Hot milk: 200ml • Marmalade: 2 tablespoonfuls • Whipped cream Preparation method: Heat the milk to a maximum of 60oC and add a 25g measure of orange-flavoured chocolate powder. Put the marmalade at the bottom of the glass, then pour in the hot chocolate. Cover with whipped cream. Equipment used: Milk steamer or steam nozzle. Preparation time: 1 min
Monegasque
Fruit cocktails
HOT
cocktail
Ingredients: • "Trésor de Chocolat" white chocolate powder: • Milk: • Orange purée: • Square of chocolate:
25g 100ml 2 tablespoonfuls 1
Preparation method: Heat the milk, add a 25g measure of Trésor de Chocolat blanc, and blend. Pour the orange purée into a glass and add the chocolate. Decorate with a square of chocolate. Equipment used: Steam nozzle. Preparation time: 1 min 30 secs
Supremes
Divine
Supremes
HOT
cocktail
Ingredients: • "Suprême de Chocolat" chocolate powder: • Milk: • Strawberry syrup: • Strawberry purée: • Bacardi:
25g 100ml 4cl 6cl 2cl
Preparation method: Heat the milk, add a 25g measure of Suprême de Chocolat, and blend. Pour the Bacardi into a glass, then the syrup and the strawberry purée. Add the chocolate. Equipment used: Steam nozzle. Preparation time: 1 min Tip: Instead of Suprême de Chocolat, you can use a carton of ready-to-use Trésor de Chocolat and offer a cold drink. Alcohol abuse is dangerous for health. It should be consumed in moderation.
Berliner
le
Supremes
HOT
cocktail
Ingredients: • "Suprême de Chocolat" chocolate powder: • Hot milk: • Pineapple syrup: • Nut pieces
25g 200ml 4cl
Preparation method: Heat the milk, add a 25g measure of Suprême de Chocolat, and blend. Pour the 4cl of pineapple syrup into a glass, then the chocolate. Add the nut pieces on top and decorate with a skewer of fresh fruit. Equipment used: Milk steamer or steam nozzle. Preparation time: 1 min Tip: Instead of Suprême de Chocolat, you can use ready-to-use Trésor de Chocolat.
Dakar
lle
Supremes
HOT
cocktail
Ingredients: • "Suprême de Chocolat" chocolate powder: • Milk: • Powdered coconut: • Glacé cherry:
25g 100ml 1 tablespoonful 1
Preparation method: Heat the milk, add a 25g measure of Suprême de Chocolat, and blend. Pour the powdered coconut into a glass and add the chocolate. Decorate with the glacé cherry. Equipment used: Milk steamer or steam nozzle. Preparation time: 1 min
Emerald
Supremes
HOT
cocktail
Ingredients: • "Suprême de Chocolat" chocolate powder: • Milk: • Peppermint:
25g 100ml 6cl
Preparation method: Heat the milk, add a 25g measure of Suprême de Chocolat, and blend. Pour the peppermint into a glass, then the chocolate. Decorate with a skewer of fruit. Equipment used: Milk steamer or steam nozzle. Preparation time: 1 min Tip: Instead of Suprême de Chocolat, you can use Trésor de Chocolat. Alcohol abuse is dangerous for health. It should be consumed in moderation.
Empress
Supremes
HOT
cocktail
Ingredients: • Almond-flavoured chocolate powder: • Milk: • Amaretto liqueur:
25g 100ml 4cl
Preparation method: Heat the milk, add a 25g measure of almondflavoured chocolate powder, and blend. Pour the 4cl of Amaretto liqueur into a glass, then the chocolate. Decorate with a skewer of fruit. Equipment used: Milk steamer or steam nozzle. Preparation time: 1 min Tip: Suprême de Chocolat can be used instead of almond-flavoured chocolate powder. Alcohol abuse is dangerous for health. It should be consumed in moderation.
Charentais
Supremes
HOT
cocktail
Ingredients: • "Suprême de Chocolat" chocolate powder: • Milk: • Brandy liqueur: • Nuts:
25g 100ml 4cl 10
Preparation method: Heat the milk, add a 25g measure of Suprême de Chocolat, and blend. Put the nuts into a glass, pour in the 4cl of brandy liqueur and add the chocolate. Equipment used: Milk steamer or steam nozzle. Preparation time: 1 min Alcohol abuse is dangerous for health. It should be consumed in moderation.
Saint Petersburg
Supremes
HOT
cocktail
Ingredients: • "Suprême de Chocolat" chocolate powder: • Milk: • Rum: • Caramel sweets:
25g 100ml 4cl 6
Preparation method: Heat the milk, add a 25g measure of Suprême de Chocolat, and blend. Arrange the caramel sweets on the bottom of a glass, add the rum and then the chocolate. Equipment used: Milk steamer or steam nozzle. Preparation time: 1 min Alcohol abuse is dangerous for health. It should be consumed in moderation.
Alcoholic cocktails
Fiji
Alcoholic cocktails
COLD
cocktail
Ingredients: • "Ice chocolate" powder: • Cold milk: • Kiwi fruit liqueur: • Kiwi fruit: • Ice cubes:
25g 100ml 4cl 1 4
Preparation method: Put the ice cubes in the blender with the milk and one 25g measure of Ice chocolate. Blend for 1 min. Pour the kiwi liqueur into a glass, then the chocolate. Decorate with the cut kiwi fruit. Serve chilled. Equipment used: Blender. Preparation time: 1 min 30 secs Tip: This cocktail can also be made with ready-touse Trésor de Chocolat. Alcohol abuse is dangerous for health. It should be consumed in moderation.
Sweetheart
Alcoholic cocktails
HOT
cocktail
Ingredients: • "Trésor de Chocolat" white chocolate powder: • Milk: • Alcohol-soaked cherries: • Cherry syrup:
25g 100ml 10 4cl
Preparation method: Heat the milk and blend with a 25g measure of white chocolate powder. Arrange the alcoholsoaked cherries in a glass and pour the cherry syrup over them. Add the Trésor de Chocolat blanc. Equipment used: Steam nozzle. Preparation time: 1 min Alcohol abuse is dangerous for health. It should be consumed in moderation.
Palermo
Alcoholic cocktails
HOT
cocktail
Ingredients: • Vanilla-flavoured chocolate powder: • Milk: • Rum: • Pure cocoa
25g 200ml 4cl
Preparation method: Heat the milk, add a 25g measure of vanilla-flavoured chocolate powder, and blend. Pour the rum into a glass and add the chocolate. Decorate by dusting with pure cocoa. Equipment used: Milk steamer or steam nozzle. Preparation time: 1 min Alcohol abuse is dangerous for health. It should be consumed in moderation.
Temptation
Alcoholic cocktails
HOT
cocktail
Ingredients: • Ready-to-use Trésor de Chocolat: 100ml • Raisins: 1 tablespoonful • Rum: 4cl Preparation method: Heat the ready-to-use Trésor de Chocolat in a microwave for 20 seconds. Put the raisins into a glass, pour in the 4cl of rum and add the chocolate. Equipment used: Microwave. Preparation time: 45 secs Tip: To get really alcoholic raisins, let them marinate in rum for an hour. Alcohol abuse is dangerous for health. It should be consumed in moderation.
Damas
e
Alcoholic cocktails
HOT
cocktail
Ingredients: • "Salon de Thé" chocolate powder: • Milk: • Brandy: • Caramel syrup: • Square of chocolate:
25g 100ml 4cl 1cl 1
Preparation method: Heat the milk, add a 25g measure of Salon de Thé chocolate powder, and blend. Pour the caramel syrup and brandy into a glass, and add the chocolate. Decorate with a square of chocolate. Equipment used: Milk steamer or steam nozzle. Preparation time: 1 min Alcohol abuse is dangerous for health. It should be consumed in moderation.
Florentine
Alcoholic cocktails
HOT
cocktail
Ingredients: • Caramel-flavoured chocolate powder: 25g • Milk: 200ml • Brandy: 4cl • Whipped cream • Pure cocoa Preparation method: Heat the milk, add a 25g measure of caramelflavoured chocolate powder, and blend. Pour the 4cl of brandy into a glass, then the chocolate. Add the whipped cream and dust with pure cocoa powder. Equipment used: Milk steamer or steam nozzle. Preparation time: 1 min Alcohol abuse is dangerous for health. It should be consumed in moderation.
Saint Martin
Alcoholic cocktails
HOT
cocktail
Ingredients: • "Trésor de Chocolat" white chocolate powder: • Milk: • Banana liqueur: • Sliced banana:
25g 100ml 4cl 1
Preparation method: Heat the milk, add a 25g measure of Trésor de Chocolat blanc, and blend. Arrange the slices of banana at the bottom of a glass, then pour in the 4cl of banana liqueur and add the white chocolate. Equipment used: Steam nozzle. Preparation time: 1 min 30 secs Tip: Instead of Trésor de Chocolat blanc you can use Ice chocolate blanc to offer an iced cocktail. Alcohol abuse is dangerous for health. It should be consumed in moderation.
Iced cocktails
Ice chocolate
Iced cocktails
COLD
drink
Ingredients: • "Ice chocolate" powder: • Cold milk:
20g 200ml
Preparation method: Put a 20g measure of Ice Chocolate into a glass and add the cold milk. Stir, and your chocolate is ready right away. Serve chilled. Preparation time: 30 secs Tip: You can add crushed ice to enhance the iced drink experience!
Ice chocolate blanc
Iced cocktails
COLD
drink
Ingredients: • "Ice chocolate" white chocolate powder: 20g • Cold milk: 200ml Preparation method: Put a 20g measure of Ice Chocolate into a glass and add the cold milk. Stir, and your chocolate is ready right away. Serve chilled. Preparation time: 30 secs Tip: You can add a dash of fruit syrup, or crushed ice to enhance the iced drink experience!
Milan
Iced cocktails
COLD
cocktail
Ingredients: • "Ice chocolate cappuccino" chocolate powder: • Cold milk: • Caramel liqueur: • Ice cubes:
25g 100ml 4cl 4
Preparation method: Put the ice cubes in the blender with the milk and one 25g measure of Ice chocolate cappuccino. Blend for 1 min. Pour the 4cl of caramel liqueur into a glass, then the chocolate. Serve chilled. Equipment used: Blender. Preparation time: 1 min 30 secs Alcohol abuse is dangerous for health. It should be consumed in moderation.
Dédicace
Iced cocktails
COLD
cocktail
Ingredients: • "Ice chocolate" powder: • Cold milk: • Espresso: • Coffee beans: • Ice cubes: • Whipped cream
25g 200ml 1 5 6
Preparation method: Make a very strong espresso, put the ice cubes in the blender with the milk and one 25g measure of Ice chocolate. Blend for 1 min. Pour the coffee into a glass, then the chocolate. Decorate with the whipped cream and coffee beans. Serve chilled. Equipment used: Blender. Preparation time: 1 min 30 secs
Black Coconut
Iced cocktails
COLD
cocktail
Ingredients: • "Ice chocolate" powder: • Cold milk: • Powdered coconut: • Coconut cream:
25g 200ml 2 tablespoonfuls 2 tablespoonfuls
Preparation method: Put the ice cubes in the blender with the milk and one 25g measure of Ice chocolate. Blend for 1 min. Pour the coconut cream into a glass, then the powdered coconut and finish with the Ice chocolate mixture. Serve chilled. Equipment used: Blender. Preparation time: 1 min 30 secs
Macumba
Iced cocktails
COLD
cocktail
Ingredients: • "Ice chocolate" white chocolate powder: 50g • Cold milk: 100ml • Strawberry purée: 2 teaspoonfuls • Ice cubes: 4 Preparation method: Put the ice cubes in the blender with the milk and two measuring spoonfuls of Ice chocolate blanc, i.e. 50g. Blend for 1 min. Pour the strawberry purée into a glass, and finish with the Ice chocolate blanc mixture. Serve chilled. Equipment used: Blender. Preparation time: 2 min Tip: If you make a large quantity of Ice chocolate blanc, you can keep it in the fridge for 6 hours.
Ibiza
Iced cocktails
COLD
cocktail
Ingredients: • "Ice chocolate" white chocolate powder: 25g • Cold milk: 100ml • Mango purée: 2 tablespoonfuls • Ice cubes: 4 • Fresh mango Preparation method: Put the ice cubes in the blender with the milk and one 25g measure of Ice chocolate blanc. Blend for 1 min. Pour the mango purée into a glass and add the Ice chocolate blanc mixture. Decorate with the slices of fresh mango. Serve chilled. Equipment used: Blender. Preparation time: 2 min Tip: If you make a large quantity of Ice chocolate blanc, you can keep it in the fridge for 6 hours.
White Coffe (cold)
Iced cocktails
COLD
cocktail
Ingredients: • "Ice chocolate" white chocolate powder: 25g • Milk: 50ml • Espresso: 1 • Ice cubes: 4 Preparation method: Put the ice cubes in the blender with the milk and one 25g measure of Ice chocolate blanc. Blend for 1 min. Pour the espresso into a glass, and finish with the Ice chocolate blanc mixture. Serve chilled. Equipment used: Blender. Preparation time: 2 min Tip: This cocktail can also be served hot.
Shots
West Indian
Shots
COLD
cocktail
Ingredients: • Ready-to-use Trésor de Chocolat: • Fine slices of banana: • Dark rum:
4cl 4 4cl
Preparation method: Put the slices of banana at the bottom of the glass and pour in the rum. Add the ready-to-use Trésor de Chocolat. Serve chilled. Preparation time: 45 secs Alcohol abuse is dangerous for health. It should be consumed in moderation.
Atlanta
Shots
COLD
cocktail
Ingredients: • Ready-to-use Trésor de Chocolat: • Brandy: • Popcorn:
6cl 4cl 4
Preparation method: Arrange the popcorn at the bottom of a glass and pour in the brandy. Add the ready-to-use Trésor de Chocolat. Serve chilled. Preparation time: 45 secs Alcohol abuse is dangerous for health. It should be consumed in moderation.
Birmingham
Shots
COLD
cocktail
Ingredients: • Ready-to-use Trésor de Chocolat: 6cl • Raspberry purée: 1 teaspoonful • Raspberry liqueur: 2cl Preparation method: Pour the raspberry liqueur and purée into a glass. Add the ready-to-use Trésor de Chocolat. Serve chilled. Preparation time: 45 secs Tip: You can use Ice Chocolate instead of ready-touse Trésor de Chocolat. Alcohol abuse is dangerous for health. It should be consumed in moderation.
Barcelona
Shots
COLD
cocktail
Ingredients: • Ready-to-use Trésor de Chocolat: 4cl • Mango purée: 1 teaspoonful • Mango liqueur: 4cl Preparation method: Pour the mango liqueur and purée into a glass, then add the ready-to-use Trésor de Chocolat. Serve chilled. Preparation time: 45 secs Alcohol abuse is dangerous for health. It should be consumed in moderation.
Dublin
Shots
COLD
cocktail
Ingredients: • Ready-to-use Trésor de Chocolat: • Whisky: • Caramel syrup:
6cl 4cl 1cl
Preparation method: Pour the caramel and whisky into a glass. Add the ready-to-use Trésor de Chocolat. Serve chilled. Preparation time: 45 secs Alcohol abuse is dangerous for health. It should be consumed in moderation.
Green Spirit
Shots
COLD
cocktail
Ingredients: • Ready-to-use Trésor de Chocolat: • Peppermint:
6cl 4cl
Preparation method: Pour the peppermint into a glass and add the ready-to-use Trésor de Chocolat. Serve chilled. Preparation time: 30 secs Alcohol abuse is dangerous for health. It should be consumed in moderation.
A whole world of chocolate drinks
Salon de Thé Traditional
Trésor de Chocolat* Creamy
Suprême de Chocolat Thick
Trésor de Chocolat White
Flavoured chocolate powders
Ice Chocolate
VANILLA
ORANGE
CARAMEL
CAPPUCCINO
SPICES
RED FRUIT
ALMOND
COCOA
HAZELNUT CAPPUCCINO CINNAMON
WHITE CHOCOLATE
*Available as a chocolate powder or as a ready-to-use carton.
Please do not hesitate to contact our sales department for any further information. We can personalise your menu on request.
Parc d’Activités de la Hainaud - Rue Alain Colas 53500 Ernée - France Tél. : +33 (0) 2 43 05 42 48 - Fax : +33 (0) 2 43 05 43 66 Email : commercial@monbana.fr
www.monbana.com
*Take regular exercise for the good of your health - www.mangerbouger.fr » - ww.agence-bleue.fr
A full range to provide for all types of occasions and all tastes.