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可可生巧金砖
Difficulty Level
饮品
茶饮咖啡店
巧克力
秋季
冬季
冰牛奶的清爽与热可可的醇厚形成温度反差, 生巧遇热可可后缓慢融化, 与牛奶交融成丝滑的半流质状态, 口感从脆韧渐变至绵密, 每一口都有新体验
Products Storage Conditions
0°C- 4°C
Products Display Conditions
0°C- 4°C
可制作360毫升/份
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More Details
Recipe Details
Recipe Steps
生巧
25g/份
Ingredients
金宾波本威士忌
20g
法芙娜萨蒂利亚黑巧克力(62%)
180g
蔻曼传统黄油块(脂肪含量82%)
30g
爱乐薇超高温灭菌稀奶油 (脂肪含量35%)
120g
Making Process
01
巧克力,黄油,隔水融化搅拌均匀备用
02
不锈钢奶锅加入淡奶油,加热至60-70度后分次倒入步骤一融合
03
加入威士忌,倒入挤花袋挤入模具后冷藏一天即可
巧克力牛奶
325g/份
Ingredients
牛奶
100g
竹蔗冰糖风味饮料浓浆
15g
法芙娜可可粉
10g
热水
50g
冰块
150g
Making Process
01
出品杯加入牛奶,糖,冰块备用
02
量杯中加入可可粉,热水搅散后倒入小奶盅
03
放上一颗生巧即可
Assembly Steps
Ingredients
生巧
25g
巧克力牛奶
325g
Making Process
01
巧克力,黄油,隔水融化搅拌均匀备用
02
不锈钢奶锅加入淡奶油,加热至60-70度后分次倒入步骤一融合
03
加入威士忌,倒入挤花袋挤入模具后冷藏一天即可
04
出品杯加入牛奶,糖,冰块备用
05
量杯中加入可可粉,热水搅散后倒入小奶盅
06
放上一颗生巧即可
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