Cherry chocolate

Preparation: 1 minute


Monbana's product(s) used :


  • 30 ml of cherry syrup
  • 150 ml of Ready-to-drink Tresor chocolate
  • 30 ml of milk
  • Decoration: A heart shaped apple piece
  • Coated with Espelette pepper

Preparation steps

Step 1

Steam the Ready-to-drink Tresor chocolate to 65°C

Step 2

Pour 10ml of cherry syrup in a jug

Step 3

Add 30 ml of milk

Step 4

Steam until the milk is foamy

Step 5

Pour 10 ml of cherry syrup each champagne flute

Step 6

Add the chocolate slowly

Step 7

Top with the cherry milk foam

Step 8

Decorate and serve