Recipe of Callebaut® Ambassador Peter Hernou,
World Champion Latte Art Made with almond milk (instead of hazelnut milk) – Intensely rewarding
Pour in a milk pitcher and steam to ± 72°C.
Serve in a tall glass. Pour the hot milk onto the chocolate-nut paste.
Top off with Callebaut® Almond Bresilienne NAN-CR-AL3724-T66, Callebaut® Chocolate Mini Crispearls™ CEM-CC-MINIMIX-999.