A chocolate filled with ganache to make your own hot chocolate.
Preparation for hot chocolate Pyramides
In the microwave
Top quality at top speed
POUR 200 ml of
COLD MILK onto 1
PYRAMIDE
HEAT FOR
± 2 minutes *
=
min. 75°C to max. 80°C
MIX or WHISK
FOR 15" to 20"
In the pan
HEAT 200 ml of MILK
to between
75°C and 80°C
POUR the HOT
MILK onto
1 PYRAMIDE
MIX or WHISK
FOR 15" to 20"
In the espresso machine
HEAT - FROTH
200 ml OF MILK
=
min. 75°C to max. 80°C
ADD
1 PYRAMIDE
MIX or WHISK
FOR ± 40 SEC.