Café Bombon With A Twist

Preparation:

Step 1: Prepare a Van Houten Ground White Chocolate ganace. The ganache needs to be a bit thicker then usual. Mix 100 g chocolate to 40 gr hot water, The water should never exceed 93 C degrees (optimum 65 C). Let it rest (ideally prepare this in the morning).

Step 2: Pour the ganache into a glass, then add the doppio espresso over the ganache to create a multi-layer effect like the one in cafe bombon.

Step 3: Add steamed milk with foam. 

Step 4: Decorate.