Café Bombon With A Twist
레시피
제품
Ingredients
재료 | 준비 |
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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. |