16 Oct 2019
Ingredients
- 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.
