Recipes

Cappuccino
by Salvatore Toma

Copyright photo
Cappuccino

Component 1Regina Milk Chocolate Shell 39%

Ingredients
Method

Temper the Regina Milk Chocolate 35% and fill the praline moulds.

Component 2Cappuccino

Ingredients
200 gr Fresh cream 35% mg
40 gr Glucose
30 gr Sorbitol
20 gr Inverted sugar
10 gr Istant coffee
30 gr Butter
200 gr White Edelweiss Chocolate
200 gr Regina Milk Chocolate
30 gr Cocoa Butter
Method

Bring to boil all the ingredients and as soon as they are well mixed pour on the Edelweiss White Chocolate, the Regina Milk Chocolate 35% and the Cocoa Butter.

Preparation

As soon as the required temperature is reached fill the moulds previously coated with Regina Milk Chocolate 35%

Leave to crystallize for 12 hours and close with Regina Milk Chocolate 35%.