Ice Choco Latte

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Level:
Easy

Cacao Nib Caramel Crisp

Ingredients

Preparation

  1. Heat glucose and milk.
  2. Add pre-mixed sugar A and NH pectin.
  3. Add sugar B and butter; emulsify completely.
  4. Stir in remaining ingredients.
  5. Stop heating once bubbling.
  6. Spread on a baking tray.
  7. Bake at 180°C for 13 minutes and cut while warm

Chocolate Marshmallow

Ingredients

Preparation

  1. Heat ingredients 1-3 to 110°C.
  2. Add gelatin mass.
  3. Transfer to mixer containing ingredients 4-5.
  4. Whip for 15 minutes at medium speed.
  5. Use for decoration.

Chocolate Sauce

Ingredients

Preparation

  1. Combine all dry ingredients in a mixing bowl and mix until evenly distributed.
  2. Place all wet ingredients in a saucepan and heat gently until warmed and fully combined.
  3. Gradually add the dry ingredients to the warm wet ingredients while stirring continuously to prevent lumps from forming.
  4. Continue cooking over low heat, stirring constantly, until the mixture is fully hydrated and reaches a temperature just below a boil.
  5. Remove from the heat and immediately strain the mixture through a fine-mesh sieve to remove any remaining lumps and ensure a smooth texture.

Final assembly

Ingredients

Preparation

  1. Drizzle a litle bit of the chocolate sauce on the rim of your glass.
  2. Add the ice.
  3. In another glass add the chocolate powder to the milk and stir the mixture with a frother.
  4. Pour into the glass with the ice.
  5. Finish with whipped cream, cocoa powder, and the crisp garnish.

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