2 0 1 3 Monbana M a r c h r e c i p e
o c o C ’ o c o h C 20 seconds Preparation Time: machine steamer Equipment: Coffe
HOT COCKTAIL
Medium
l bler of 300 m20 m u T a r fo ts n ie 0ml d re Ing ésor Chocolate • Ready to drink Tr • Coconut syrup • Milk foam • Trésor mousse aving) onut sh • Decoration (coc
1,3 fl oz 1,7 fl oz 1,7 fl oz
:
hod the coffee machine ith w Preparatioyntomdret e at ol oc Ch or ink Trés °C) • Heat the read eal temperature: 65 (id ’’ 15 g rin du er steam foam • Prepare the milk pour the syrup s, as • In a special gl e hot chocolate • Add delicately th mousse. am and the Trésor • Place the milk fo t shaving Add the coconu ly • Serve immediate Trésor mousse You can flavor the : e ic v d a t er Exp ur choice. with the syrup of yo
Ready to drink Trésor Chocolate 1 liter UHT pack
Let’s imagine toogf etothemrorrow ! the chocolate trends
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How to make ? the Trésor mousse
th to drink Add 8/10 of Ready 2/10th d an te Trésor Chocola liquid cream n (20% fat) to the sipho lid. e th on w re and then sc th wi n ho sip Charge the ce the the gas canister. Pla in ur ho 1 g siphon durin d an ly nt ge e fridge. Shak y to ad re is n ho then the sip side up n ho sip e use. Hold th ess the down and gently pr cream. e th se lever to relea Trick: Add a drop of the chocolate syrup into siphon in order to ur. accentuate the flavo
Monbana remains at your service should you be interested in personalizing your menu card Chocolaterie MONBANA PA de la Hainaud, Rue Alain Colas 53500 ERNEE - France Tel. : +33 (0)2 43 05 42 48 Email: commercial@monbana.fr www.monbana.com