2 0 1 3
MONBANA NOVEMBER r e c i p e
ate l o c o h C e t i h W Marshmallow 20 seconds Preparation Time: er ate machine steam Equipment: Chocol
for a 8 fl oz cup NA Ingredients oc NBA olate powder MO • Trésor White ch ilk • Semi-skimmed m p • Bubble-Gum syru • Marshmallows
HOT COCKTAIL
Easy 1 spoon 7 fl oz 0,7 floz
:
hod Preparationtcmheet r during 5 seconds.
steaming • Steam milk in pi powder and keep e at ol oc ch te hi w • Add the re: 65°C) e (ideal temperatu or m s nd co se 10 r fo side the cup • Drop the syrup in e hot chocolate. • Add delicately th arshmallows • Decorate with m • Serve immediatly -gum syrup replace the Bubble so al n ca u n Yo : e Expert advic rup along with sugar cotton candy decoratio sy by a cotton candy
Chocolate powder 500g box
r e th e g to e in g a im s t’ e L ! w o r r o m to f o s d n e tr te the chocola Chocolate-up your life !
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