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Quetzal’s Aztec chocolate (Created by Guy Van Puyvelde - owner Quetzal the chocolate bar - Leuven)

Ingredients Preparation
160 g milk
60 g dark chocolate Callebaut® 811NV
Fill the cup with liquid chocolate (40°C). Add a dash of fluffy milk foam in a cup. Fill the cup with steamed milk (75°C).
0.5 g chili powder Sprinkle on top of the chocolate. Stir well.
Whipped cream (35%)
Crispearls™
Top the drink with cream and Crispearls™ to the choice.

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