Coconut Chocovelluto

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Cioccolate calde

Ingredients

150 ml hot chocolate (30 g Chococioc + few cold milk) ​
Top with Milky Velluto (100 ml skimmed milk + 20 g Fiordilatte Frappé Powder + 15 ml Coconut Mixybar PLUS)

Ingredients

15 cl hot chocolate (30 g Chococioc + few cold milk) ​
Top with Milky Velluto (10 cl skimmed milk + 20 g Fiordilatte Frappé Powder +  2 cl Coconut Mixybar PLUS)

Ingredients

5 oz hot chocolate (30 g Chococioc + few cold milk) ​
Top with Milky Velluto (3 and 3/4 oz skimmed milk + 20 g Fiordilatte Frappé Powder +  1/2 oz Coconut Mixybar PLUS)

Preparation

Dissolve 30 g of Chococioc with few cold milk, mixing well to avoid lumps. ​
Add the remaining milk (150 ml)  and heat up to 80°, then pour into the bottom of the mug\cup.​
Separately, prepare the Milky Velluto by combining 20 g of Fiordilatte Frappè Powder with 100 ml of milk (chilled!), flavore with 15 ml of Mixybar syrup and whipping everything in the mixer whisk.

Other recipes by
Fresh ingredients Hot chocolate, Full-fat Milk
Flavour Cream, Exotic, Intense
Mixybar PLUS Coconut
Preparation technique Build, Spindle Mixer, Steam
Coconut Chocovelluto