The Lost Nectar

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Recipe

ingredients	preparation
100g VM-54627-V99 1piece(s) Jalapeño 2cl Van Houten Ground Dark Chocolate ganache 4cl Xtabentún 4cl Cabosse juice 1piece(s) Giant ice rock	1. Smash the jalapeño. And place into a mixing glass. 2. Add the Xtabentùn and the cabosse juice. 3. Stir. 4. Double filtrate on a giant ice rock. 5. Serve in a traditional terracotta bowl. 6. Serve with potato crisps dipped in Van Houten Ground Dark Chocolate ganache.

ingredients

preparation

1. Smash the jalapeño. And place into a mixing glass.

2. Add the Xtabentùn and the cabosse juice.

3. Stir.

4. Double filtrate on a giant ice rock.

5. Serve in a traditional terracotta bowl.

6. Serve with potato crisps dipped in Van Houten Ground Dark Chocolate ganache.

ingredients	preparation
100g VM-54627-V99 50ml Hot water (93-96°C)	1. Pour the hot water in a plastic bowl. 2. Add Van Houten Ground Dark Chocolate and stir gently. 3. Cover the bowl and store in fridge for 12 hours. 4. Take out of the fridge 30-60 minutes before use. 5. Blend with a spatula. 6. Pour into a squeeze bottle and use!

ingredients

preparation

1. Pour the hot water in a plastic bowl.

2. Add Van Houten Ground Dark Chocolate and stir gently.

3. Cover the bowl and store in fridge for 12 hours.

4. Take out of the fridge 30-60 minutes before use.

5. Blend with a spatula.

6. Pour into a squeeze bottle and use!