Recipe of Callebaut® Ambassador Peter Hernou,
World Champion Latte Art Exciting fl avour pairing – Dessert and drink-in-one
Vermouth cream for topping (prepare in advance)
Mix together and whip until thick and frothy. Keep in the fridge.
Mix together in a recipient. Then pour into a milk pitcher and steam to ± 72°C. Serve in a tall glass.
Top off with the Vermouth cream and sprinkle with Callebaut® ChocRocks™ Dark CHD-GL-47X11-556, ChocRocks™ Milk CHM-GL-47U23S-556 and IBC Fruit Pieces.