1 Oct 2019
Ingredients
- Cherry beer - 500 g
- Cream 35% - 100 g
- Belcolade Origins Lait Vietnam 45 Cacao-Trace - 120 g
- Belcolade Origins Noir Vietnam 73 Cacao-Trace - 80 g
Working method
- Boil the cherry beer, add the cream, pour onto the chocolates and mix to obtain a smooth texture.
- Serve at 80°C.
Serving tip
Serve in a cherry beer glass and top it off with cherry beer foam. Mix and whip 2 g albumin powder with 200 g cherry beer.
More serving tips
- You can replace the cherry beer with alcohol-free beer.
- Can be served both hot and cold with ice cubes
