Toffee Chocovelluto Toffee

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INGREDIENTs

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

INGREDIENTs

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

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 Frappè Powder + 1/2 oz Salted Caramel Mixybar)​

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, flavore with 15 ml of Mixybar syrup and whipping everything in the mixer whisk.

Other recipes by
Fresh ingredients Hot chocolate, Full-fat Milk
Drink size Medium Drink
Serving time Anytime
Toffee Chocovelluto Toffee