RecipeWe make difference SIB
Mixing ratio
Hot chocolate
- Milk 800g
- Dairy cream 200g
- Jeju Hallabong Mandarin zest 20g
- Dark chocolate 88% 70g
- Milk chocolate 200g
Decoration
- Whipped cream g
Cooking process
Hot chocolate
- 1. Boil Hallabong zest, milk, dairy cream
2. Sieve Zest
3. Add & stir until Dark chocolate, Milk chocolate is completely melted.
4. Homogenize by food processor
Decoration
- - Pipe the whipped cream on top of the hot chocolate.
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