2 0 1 3 MONBANA DECEMBER r e c i p e
o i r t s a m t s i r h C Gourmet 50 seconds Preparation Time: er ate machine steam Equipment: Chocol
HOT COCKTAIL
Medium
mid glass ra y p a r fo ts n ie d re Ing
3,5 fl oz ilk m ed m spoon • Semi skim r MONBANA 1 de w po e at ol oc 3,5 fl oz • Tresor White ch ocolate ch or és Tr k in dr 0,7 fl oz • Ready to p ru sy • Rum ppers , nutmeg, sweet pe 1,3 fl oz • Spices: cinnamon m ea cr ed pp • Whi ge MONBANA • Few Crousti-nei
hod: Preparationtcmheet r during 5 seconds
ming • Steam milk in pi wder and keep stea po e at ol oc ch te hi • Add the w °C). Reserve eal temperature: 65 (id e or m s nd co se ring 15 seconds for 10 ésor Chocolate du Tr k in dr to y ad re • Steam the to make and il as a desert, easy ta ck co A : e ic v Expert ad for Christmas. refined: a good idea
White chocolate Ready to drink powder Trésor Chocolate 500g box
1 liter UHT pack
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Chocolate up your life !
COCKTAIL N: PREPARATIO
glass and drop • Take the largest and t chocolate Trésor the rum syrup, ho . eg mon and nutm sprinkle with cinna medium size, • Take the glass of olate, then add a add the white choc as sweet peppers. pinch of spice such pped cream • Arrange the whi Crush MONBANA in the small glass. drop it Crousti-neige and m. ea cr ed in the whipp
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