HOT CHOCOLATE

Complexity level

CT PBM46

Composition

Hot Chocolate

1 Hot Chocolate

Ingredients

Belcolade Selection M. Plant-Based Cacao-Trace 50 g

PatisFrance Fluid Praline Noisette 15 g

Oat Milk 200 g

Salt 1 g

Preparation

Combine all of the ingredients in a pan and heat to 80°c stirring continuously.