Monbana's product(s) used :
Ingredients
- 30 ml of cherry syrup
- 150 ml of Ready-to-drink Tresor chocolate
- 30 ml of milk
- Decoration: A heart shaped apple piece
- Coated with Espelette pepper
Preparation steps
Step 1
Steam the Ready-to-drink Tresor chocolate to 65°C
Step 2
Pour 10ml of cherry syrup in a jug
Step 3
Add 30 ml of milk
Step 4
Steam until the milk is foamy
Step 5
Pour 10 ml of cherry syrup each champagne flute
Step 6
Add the chocolate slowly
Step 7
Top with the cherry milk foam
Step 8
Decorate and serve