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Recipe Step by Step
RASPBERRY OPALYS PINK HOT CHOCOLATE
40g OPALYS 33% CHOCOLATE(approx. 12 beans)
160ml Cold milk
10ml Raspberry syrup
1tsp Pink praliné powder
Use the steam nozzle to preheat the chocolate in a stainless-steel jug for 4-5 seconds.
Add the milk, the raspberry syrup, and the pink praliné powder.
Heat with the steam nozzle and then serve in a glass.