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Hot Chocolate Apple Tea

16 Oct 2019



  • Milk - 1200 g 
  • Creram 35% - 100 g 
  • Earl Grey tea - 35 g 
  • Soluble apple tea - 50 g 
  • Belcolade Origins Noir Vietnam 73 Cacao-Trace - 280 g

Working method

  • Heat up the cream and milk. 
  • Infuse with the tea for 5 minutes. 
  • Sieve the composition, add the apple tea, pour on to the chocolate and mix. 
  • Serve at 80°C.

Serving tip

Serve in a long drinks glass. Top it off with hot chocolate foam and decorate with a chocolate apple decoration.