Deprecated function: strpos(): Passing null to parameter #1 ($haystack) of type string is deprecated in Drupal\path_alias\PathProcessor\AliasPathProcessor->processOutbound() (line 54 of core/modules/path_alias/src/PathProcessor/AliasPathProcessor.php).
Deprecated function: explode(): Passing null to parameter #2 ($string) of type string is deprecated in Drupal\simple_sitemap\PathProcessor\PathProcessorSitemapVariantOut->processOutbound() (line 19 of modules/contrib/simple_sitemap/src/PathProcessor/PathProcessorSitemapVariantOut.php).
Deprecated function: strpos(): Passing null to parameter #1 ($haystack) of type string is deprecated in Drupal\Core\Routing\UrlGenerator->generateFromRoute() (line 300 of core/lib/Drupal/Core/Routing/UrlGenerator.php).
Deprecated function: rawurlencode(): Passing null to parameter #1 ($string) of type string is deprecated in Drupal\Core\Routing\UrlGenerator->generateFromRoute() (line 305 of core/lib/Drupal/Core/Routing/UrlGenerator.php).

Ruby Forest Chocolate

Warm the hearts and the hands of your customers with this ruby Forest Hot Chocolate. It’s nutritious, it’s hot, and it’s easy to make.

Recept

Created by

Julie Sharp - Callebaut® chef - CHOCOLATE ACADEMY™-centrum VK

Producten

Van Houten Ground Ruby

Ingredients

ingrediënten	bereiding
35g Van Houten Ground Ruby 150ml halfvolle melk 50g kersenpuree g slagroom	1. Brush the bottom of the glass with melted dark chocolate(optional). 2. Place the semi-skimmed milk and the cherry puree into a steaming jug, and add the Van Houten ruby chocolate powder. 3. Steam to 70°C (do not exceed 80°C). DECORATIONS •Cream topping with cherry puree • Mona Lisa® dark chocolate spring shavings • Mona Lisa® ruby chocolate coated biscottino FOR CREAM TOPPING 1. Add the cherry puree to the cream to give it a pink colour. 2 - Add your mixture to the cream dispenser and 2. Add your mixture to the cream dispenser and add it to your drink. 3. Decorate with Mona Lisa® spring shavings and biscottino.

ingrediënten

bereiding

35g

Van Houten Ground Ruby
150ml

halfvolle melk
50g

kersenpuree
g

slagroom

1. Brush the bottom of the glass with melted dark chocolate(optional).
2. Place the semi-skimmed milk and the cherry puree into a steaming jug, and add the Van Houten ruby chocolate powder.
3. Steam to 70°C (do not exceed 80°C).

DECORATIONS

•Cream topping with cherry puree
• Mona Lisa® dark chocolate
spring shavings
• Mona Lisa® ruby chocolate
coated biscottino

FOR CREAM TOPPING
1. Add the cherry puree to the cream to give it a pink colour. 2 - Add your mixture to the cream dispenser and
2. Add your mixture to the cream dispenser and add it to your drink.
3. Decorate with Mona Lisa® spring shavings and biscottino.

Ruby Forest Chocolate

Recept

Producten

Van Houten Ground Ruby

Ingredients

Discover more recipes

Contact opnemen

Error message

Ruby Forest Chocolate

Recept

Producten

Van Houten Ground Ruby

Ingredients

Discover more recipes

Hot Oriental Ruby

The ruby hero

A maple and cinnamon dream

Ruby Drives Me Coconuts

Contact opnemen