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Café Lady

23 Oct 2019



  • Cream 35% - 100 g 
  • Milk - 1200 g 
  • Coffee beans - 20 g 
  • Soluble coffee- 5 g 
  • Belcolade Lait Selection Cacao-Trace - 180 g 
  • Belcolade Noir Selection Cacao-Trace - 160 g

Working method

  • Boil the cream, milk, soluble coffee and broken coffee beans and leave to infuse for 5 minutes. Sieve the composition and heat it up. 
  • Pour onto the chocolates, mix to obtain a smooth hot chocolate and serve warm like a macchiato (50°C).

Serving tip

Top the warm chocolate drink with semi-whipped slightly sweetened cream and put a chocolate decoration on the top. (The whipped cream is cold, so the chocolate decoration will not melt).