2 0 1 3 MONBANA OCTOBER r e c i p e
HOT
e t a l o c o h c t o h Cherry 40 seconds Preparation Time: er ate machine steam Equipment: Chocol
r a 8 fl oz cup: BANA Ingredientschfo ON ocolate powder M • Escale à Paris ilk • Semi-skimmed m • Cherry syrup • Whipping cream s rie er • Candied Ch
COCKTAIL
Easy 1 spoon 6 fl oz 0,7 floz 2 teaspoon
:
ethod Preparatiopintcm s her during 5 second
conds • Steam milk in steaming for 10 se ep ke d an r de w po e • Add the chocolat rature: 65°C) pe m te l ea more (id p olate inside the cu • Drop the hot choc hipping cream w e th ith ry syrup w er ch lar motion e th ne bi om • C e surface in a circu th on n io at ar ep pr e • Carefully place th ied cherry nd ca ith w e • Decorat the • Serve immediatly ries combined with er ch e th of ity id e ac tion. Expert advice: tTh ngy flavor combina ta a e at ol oc ch ho cream gives to the
Escale à Paris
Chocolate powder 600g Box
Let’s imagine toogf etothemrorrow ! the chocolate trends
Chocolate-up your life !
Monbana remains at your service should you be interested in personalizing your menu card MONBANA Chocolatier PA de la Hainaud, Rue Alain Colas 53500 ERNEE - France Tel. : +33 (0)2 43 05 42 48 Fax: +33 (0)2 43 05 43 66 Email: commercial@monbana.fr www.monbana.com