Beverages

RASPBERRY OPALYS PINK HOT CHOCOLATE

Made with Opalys 33%

An original recipe from Joseph Trotta.
Makes one 20cl glass.

1 step

Recipe Step by Step

RASPBERRY OPALYS PINK HOT CHOCOLATE

40g OPALYS 33% CHOCOLATE(approx. 12 beans)

160ml Cold milk

10ml Raspberry syrup

1tsp Pink praliné powder

Use the steam nozzle to preheat the chocolate in a stainless-steel jug for 4-5 seconds.

Add the milk, the raspberry syrup, and the pink praliné powder.

Heat with the steam nozzle and then serve in a glass.

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