Café Bombon With A Twist
配方
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/web_vend_bc-481x481/public/externals/5c556e64169d6b5140706dce318d7a08.jpg?itok=P2kPf4bW)
產品
Ingredients
成分 | 準備 |
---|---|
|
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. |