Ibrik Chocolate Caboose

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材料	下ごしらえ
50g Dark Cezve 10g Ginger extract 15g リンゴピューレ 60g Cabosse juice 100g Coffee Cascara ice 1ピンチ塩	1. Bled all ingredients and serve.

材料	下ごしらえ
15g Coffee Cascara 55g Hot water	1. Mix Coffee Cascara with 150g of 93° hot water. 2. Infusion for 5 minutes. 3. Filter with papers filters and create small ice cubes.

材料

下ごしらえ

1. Mix Coffee Cascara with 150g of 93° hot water.

2. Infusion for 5 minutes.

3. Filter with papers filters and create small ice cubes.

材料	下ごしらえ
35g Van Houten Ground Dark 15g Cascara	1. Mix VH Ground Dark Chocolate with 55g water and Cascara. 2. Bring almost to the boil and filter with metal sieve.

材料

下ごしらえ

1. Mix VH Ground Dark Chocolate with 55g water and Cascara.

2. Bring almost to the boil and filter with metal sieve.