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Beverages
CHOCOLATE COCKTAIL
Made with Nyangbo 68% Ground Chocolate
An Original Recipe by Chef Quentin Jacquemaire.
1 stepRecipe Step by Step
01
CHOCOLATE COCKTAIL
30g GROUND NYANGBO 68%
20g Water
100g Whole milk
20g Infused rhum
As needed Espelette pepper
Put the GROUND NYANGBO 68% in a pitcher, then add the hot water and stir with a spoon to melt the chocolate shavings.
Add the cold milk to the jug.
Transfer the liquid from the jug to a shaker.
Add the infused rhum, a pinch of Espelette pepper and ice cubes.
Shake then filter into your chosen cup and add ice cubes.
Add the cold milk to the jug.
Transfer the liquid from the jug to a shaker.
Add the infused rhum, a pinch of Espelette pepper and ice cubes.
Shake then filter into your chosen cup and add ice cubes.