book cocktail
DESCRIPTION
Monbana presents a list of cocktail made with Monbana chocolate.TRANSCRIPT
Co
ck
tail
Rit
ua
ls
…and powdered chocolatehave a long history together.
In 1934, Louis Guattari set up the company Monbana, specialising
in the manufacture of cocoa butter and cocoa powder. His skill in roasting and pressing the beans soon led him to develop breakfast cocoa powders. Ever since, Mon-bana has developed more and more new products, such as the first range of flavoured chocolate powders.
Nowadays, Monbana offers the widest range of choco-late drinks on the market. The range provides for all types of consump-tion, in all seasons, to adapt to diffe-rent consumption habits around the world.
Each country reveals its own images, smells, tastes and in-deed sounds. I have been inspired by these coulourful countrysides filled with new sensations. From them I drew the very essence of the cocktails that you will find in this collection of recipes. Come with me on this voyage of discovery…
Geoffroy MAUBONFirst BaristaMONBANA Chocolatier
Set off on a voyageof discovery
Classics
Classics
Trad
itio
nal C
hoco
late
Type of cocktail: Traditional hot chocolate
Ingredients: • "Salon de Thé" chocolate powder 20g • Milk 200ml
Preparation method: Pour 200ml of milk into a pot. Add a 25g measure of Salon de Thé chocolate powder. Heat the mix-ture with a steam nozzle to bring the drink up to the right temperature and obtain a nice froth. Your hot chocolate is ready.
Monbana “Salon de Thé”: this is a traditionalchocolate, 32% cocoa, with a very strong ffl avour and generous froth.
Preparation time: 30 secs
HOT
drink
Classics
Trés
or d
e C
hoco
lat
Type of cocktail: Creamy hot chocolate
Ingredients: • "Trésor de Chocolat" chocolate powder 25g • Milk 200ml
Preparation method: Pour 200ml of milk into a pot. Add a 25gmeasure of Trésor de Chocolat. Heat the mixture with a steam nozzle. Pour the drink into a cup and your chocolate is ready.
Monbana “Trésor de Chocolat”: this is a particularly smooth and creamy chocolate with a very intense ffl avour (33% cocoa).
Preparation time: 30 secs
Tip: You can also use a carton of ready-to-useTrésor de Chocolat. Quick and easy to serve, it does not need any measuring.
HOT
drink
Classics
Trés
or d
e C
hoco
lat
blan
c
Type of cocktail: Creamy hot white chocolate
Ingredients: • " Trésor de Chocolat"
white chocolate powder 35g • Milk 200ml
Preparation method: Pour 200ml of milk into a pot. Add two measuring spoonfuls of “Trésor de Chocolat blanc”, i.e. 35g. Heat the mixture with a steam nozzle. Pour the drink into a cup and your chocolate is ready.
This drink contains 40% white chocolate and is particularly creamy. It can be drunk on its own, and also goes well in any cocktail.
Preparation time: 30 secs
HOT
drink
Classics
Ba
ron
Ingredients: • "Salon de Thé" chocolate powder: 25g • Milk: 200ml • Flaked almonds: 2 teaspoonfuls
Preparation method: Heat the milk. Add a 25g measure of Salon de Thé chocolate powder, and blend. Pour the chocolate into a glass. Decorate with flaked almonds.
Equipment used: Milk steamer or steam nozzle.
Preparation time: 45 secs
HOT
cocktail
Classics
Fren
chy
Ingredients: • "Salon de Thé" chocolate powder: 25g • Milk: 200ml • Milk froth
Preparation method: Heat the milk. Add a 25g measure of Salon de Thé chocolate powder, and blend. Pour the chocolate into a glass and top it with the milk froth.
Equipment used: Milk steamer or steam nozzle.
Preparation time: 1 min
HOT
cocktail
Classics
Ba
mb
inoi
lle
Ingredients: • "Salon de Thé" chocolate powder: 25g • Milk: 200ml • Whipped cream • Multi-coloured chocolate sweets
Preparation method: Heat the milk. Add a 25g measure of Salon de Thé chocolate powder, and blend. Pour the cho-colate into a glass, cover it with whipped cream andarrange the chocolate sweets on top for decoration.
Equipment used: Milk steamer or steam nozzle.
Preparation time: 1 min
HOT
cocktail
Classics
Da
llasll
e
Ingredients: • " Suprême de Chocolat"
chocolate powder: 25g • Milk: 100ml • Honey: 1 tablespoonful • Popcorn: 15
Preparation method: Heat the milk. Add a 25g measure of Suprême de Chocolat, and blend. Put the popcorn and honey into a glass, then pour in the chocolate.
Equipment used: Milk steamer or steam nozzle.
Preparation time: 1 min
Tip: Instead of Suprême de Chocolat, you can use a carton of ready-to-use Trésor de Chocolat.
HOT
cocktail
Classics
Dev
otio
nnille
Ingredients: • Caramel-flavoured chocolate powder: 25g • Milk: 100ml • Raisins: 10g • Coconut chips: 1 tablespoonful • Honey: 4cl
Preparation method: Heat the milk. Add a 25g measure of caramel-flavoured chocolate powder, and blend. Put the coconut chips and raisins into a glass, then add the honey. Finish by pouring in the chocolate.
Equipment used: Milk steamer or steam nozzle.
Preparation time: 1 min
HOT
cocktail
Classics
Pa
risi
an
Ingredients: • " Trésor de Chocolat"
dark chocolate powder: 25g • " Trésor de Chocolat"
white chocolate powder: 25g • Milk: 200ml • Cherries: 4
Preparation method: Heat 100ml of milk. Add a 25g measure of Trésor de Chocolat noir, and blend. Repeat the process with the Trésor de Chocolat blanc. Pour the dark chocolate into a glass, then the white chocolate. Decorate with a skewer of cherries.
Equipment used: Milk steamer or steam nozzle.
Preparation time: 1 min 30 secs
HOT
cocktail
Fruit cocktails
Fruit cocktails
Anu
sha
Ingredients: • " Trésor de Chocolat" chocolate powder: 25g • Cold milk: 150ml • Mixture of fresh fruit: 10cl • Orange juice: 5cl
Preparation method: Blend a 25g measure of Trésor de Chocolat into cold milk. Arrange the cut fresh fruit in a glass, and pour in the chocolate. Serve this drink chilled,preferably at 3oC.
Preparation time: 1 min 30 secs
Tip: Instead of powdered Trésor de Chocolat, you can use a carton of ready-to-use Trésor de Chocolat.
COLD
cocktail
Fruit cocktails
Ene
rgis
er
Ingredients: • " Ice chocolate" white chocolate powder: 50g • Orange: 1 • Cold milk: 200ml • Orange juice: 10cl • Ice cubes: 6 • Pure cocoa
Preparation method: Put the ice cubes in the blender with the milk and two measuring spoonfuls of Ice chocolate blanc, i.e. 50g. Blend for 1 min. Cut 3 slices of orange, arrange two of them at the bottom of a glass, then pour in the orange juice. Finish with the Ice choco-late. Decorate with a slice of orange and dust with pure cocoa. Serve chilled.
Equipment used: Blender.
Preparation time: 1 min 30 secs
COLD
cocktail
Fruit cocktails
Mer
idia
n
Ingredients: • "Ice chocolate" white chocolate powder: 50g • "Ice chocolate" dark chocolate powder: 25g • Cold milk: 200ml • Fresh raspberries: 10 • Raspberry liqueur: 4cl • Ice cubes: 8
Preparation method: Put 4 ice cubes in the blender with 100ml of milk and two measuring spoonfuls of Ice chocolate blanc, i.e. 50g. Blend for 1 min. Repeat with 100ml of milk and one 25g measure of Ice chocolate cacao. Blend for 1 min. Arrange the raspberries and liqueur in a glass, then add the Ice chocolate cacao and finish with the Ice chocolate blanc. Serve chilled.
Equipment used: Blender.
Preparation time: 2 minAlcohol abuse is dangerous for health. It should be consumed in moderation.
COLD
cocktail
Fruit cocktails
Pin
k La
dy
Ingredients: • "Trésor de Chocolat" chocolate powder: 25g • Cold milk: 200ml • Fresh raspberries: 10 • Cachaça (Brazilian alcohol): 4cl
Preparation method: Blend a 25g measure of Trésor de Chocolat into cold milk. Arrange the raspberries in a glass, then the Cachaça and pour in the chocolate.Serve chilled.
Preparation time: 1 min 30 secs
Tip: This can be made with a carton of ready-to-use Trésor de Chocolat.
Alcohol abuse is dangerous for health. It should be consumed in moderation.
COLD
cocktail
Fruit cocktails
Aca
pul
co
Ingredients: • "Salon de Thé" chocolate powder: 25g • Milk: 100ml • Pineapple syrup: 4cl • Fresh pineapple: 2 slices cut into cubes
Preparation method: Heat the milk. Add a 25g measure of Salon de Thé chocolate powder, and blend. Put the pineapple syrup and diced fruit into a glass, then pour in the chocolate. Decorate with a skewer of fruit.
Equipment used: Milk steamer or steam nozzle.
Preparation time: 1 min
Tip: Instead of Salon de Thé chocolate powder, you can use a carton of ready-to-use Trésor de Chocolat.
HOT
cocktail
Fruit cocktails
Aus
tria
nle
Ingredients: • Orange-flavoured chocolate powder: 25g • Hot milk: 200ml • Marmalade: 2 tablespoonfuls • Whipped cream
Preparation method: Heat the milk to a maximum of 60oC and add a 25g measure of orange-flavoured chocolate powder. Put the marmalade at the bottom of the glass, then pour in the hot chocolate. Cover with whipped cream.
Equipment used: Milk steamer or steam nozzle.
Preparation time: 1 min
HOT
cocktail
Fruit cocktails
Mon
ega
sque
Ingredients: • " Trésor de Chocolat"
white chocolate powder: 25g • Milk: 100ml • Orange purée: 2 tablespoonfuls • Square of chocolate: 1
Preparation method: Heat the milk, add a 25g measure of Trésor de Chocolat blanc, and blend. Pour the orange purée into a glass and add the chocolate. Decorate with a square of chocolate.
Equipment used: Steam nozzle.
Preparation time: 1 min 30 secs
HOT
cocktail
Supremes
Supremes
Div
ine
Ingredients: • " Suprême de Chocolat"
chocolate powder: 25g • Milk: 100ml • Strawberry syrup: 4cl • Strawberry purée: 6cl • Bacardi: 2cl
Preparation method: Heat the milk, add a 25g measure of Suprême de Chocolat, and blend. Pour the Bacardi into a glass, then the syrup and the strawberry purée. Add the chocolate.
Equipment used: Steam nozzle.
Preparation time: 1 min
Tip: Instead of Suprême de Chocolat, you can use a carton of ready-to-use Trésor de Chocolat and offer a cold drink. Alcohol abuse is dangerous for health. It should be consumed in moderation.
HOT
cocktail
Supremes
Ber
liner
le
Ingredients: • " Suprême de Chocolat"
chocolate powder: 25g • Hot milk: 200ml • Pineapple syrup: 4cl • Nut pieces
Preparation method: Heat the milk, add a 25g measure of Suprême de Chocolat, and blend. Pour the 4cl of pineapplesyrup into a glass, then the chocolate. Add the nut pieces on top and decorate with a skewer of fresh fruit.
Equipment used: Milk steamer or steam nozzle.
Preparation time: 1 min
Tip: Instead of Suprême de Chocolat, you can use ready-to-use Trésor de Chocolat.
HOT
cocktail
Supremes
Da
karll
e
Ingredients: • " Suprême de Chocolat"
chocolate powder: 25g • Milk: 100ml • Powdered coconut: 1 tablespoonful • Glacé cherry: 1
Preparation method: Heat the milk, add a 25g measure of Suprême de Chocolat, and blend. Pour the powdered coconut into a glass and add the chocolate.Decorate with the glacé cherry.
Equipment used: Milk steamer or steam nozzle.
Preparation time: 1 min
HOT
cocktail
Supremes
Em
era
ld
Ingredients: • " Suprême de Chocolat"
chocolate powder: 25g • Milk: 100ml • Peppermint: 6cl
Preparation method: Heat the milk, add a 25g measure of Suprême de Chocolat, and blend. Pour the peppermint into a glass, then the chocolate.Decorate with a skewer of fruit.
Equipment used: Milk steamer or steam nozzle.
Preparation time: 1 min
Tip: Instead of Suprême de Chocolat, you can use Trésor de Chocolat.
Alcohol abuse is dangerous for health. It should be consumed in moderation.
HOT
cocktail
Supremes
Em
pre
ss
Ingredients: • Almond-flavoured chocolate powder: 25g • Milk: 100ml • Amaretto liqueur: 4cl
Preparation method: Heat the milk, add a 25g measure of almond-flavoured chocolate powder, and blend.Pour the 4cl of Amaretto liqueur into a glass, then the chocolate. Decorate with a skewer of fruit.
Equipment used: Milk steamer or steam nozzle.
Preparation time: 1 min
Tip: Suprême de Chocolat can be used instead of almond-flavoured chocolate powder.
Alcohol abuse is dangerous for health. It should be consumed in moderation.
HOT
cocktail
Supremes
Cha
rent
ais
Ingredients: • " Suprême de Chocolat"
chocolate powder: 25g • Milk: 100ml • Brandy liqueur: 4cl • Nuts: 10
Preparation method: Heat the milk, add a 25g measure of Suprême de Chocolat, and blend. Put the nuts into a glass, pour in the 4cl of brandy liqueur and add the chocolate.
Equipment used: Milk steamer or steam nozzle.
Preparation time: 1 min
Alcohol abuse is dangerous for health. It should be consumed in moderation.
HOT
cocktail
Supremes
Sain
t P
eter
sbur
g
Ingredients: • " Suprême de Chocolat"
chocolate powder: 25g • Milk: 100ml • Rum: 4cl • Caramel sweets: 6
Preparation method: Heat the milk, add a 25g measure of Suprême de Chocolat, and blend. Arrange the caramel sweets on the bottom of a glass, add the rum and then the chocolate.
Equipment used: Milk steamer or steam nozzle.
Preparation time: 1 min
Alcohol abuse is dangerous for health. It should be consumed in moderation.
HOT
cocktail
Alcoholic cocktails
Alcoholic cocktails
Fiji
Ingredients: • "Ice chocolate" powder: 25g • Cold milk: 100ml • Kiwi fruit liqueur: 4cl • Kiwi fruit: 1 • Ice cubes: 4
Preparation method: Put the ice cubes in the blender with the milk and one 25g measure of Ice chocolate. Blend for1 min. Pour the kiwi liqueur into a glass, then the chocolate. Decorate with the cut kiwi fruit.Serve chilled.
Equipment used: Blender.
Preparation time: 1 min 30 secs
Tip: This cocktail can also be made with ready-to-use Trésor de Chocolat. Alcohol abuse is dangerous for health. It should be consumed in moderation.
COLD
cocktail
Alcoholic cocktails
Swee
thea
rt
Ingredients: • " Trésor de Chocolat"
white chocolate powder: 25g • Milk: 100ml • Alcohol-soaked cherries: 10 • Cherry syrup: 4cl
Preparation method: Heat the milk and blend with a 25g measure of white chocolate powder. Arrange the alcohol-soaked cherries in a glass and pour the cherry syrup over them. Add the Trésor de Chocolat blanc.
Equipment used: Steam nozzle.
Preparation time: 1 min
Alcohol abuse is dangerous for health. It should be consumed in moderation.
HOT
cocktail
Alcoholic cocktails
Pa
lerm
o
Ingredients: • Vanilla-flavoured chocolate powder: 25g • Milk: 200ml • Rum: 4cl • Pure cocoa
Preparation method: Heat the milk, add a 25g measure of vanilla-fla-voured chocolate powder, and blend. Pour the rum into a glass and add the chocolate. Decorate by dusting with pure cocoa.
Equipment used: Milk steamer or steam nozzle.
Preparation time: 1 min
Alcohol abuse is dangerous for health. It should be consumed in moderation.
HOT
cocktail
Alcoholic cocktails
Tem
pta
tion
Ingredients: • Ready-to-use Trésor de Chocolat: 100ml • Raisins: 1 tablespoonful • Rum: 4cl
Preparation method: Heat the ready-to-use Trésor de Chocolat in a microwave for 20 seconds. Put the raisins into a glass, pour in the 4cl of rum and add the chocolate.
Equipment used: Microwave.
Preparation time: 45 secs
Tip: To get really alcoholic raisins, let them marinate in rum for an hour.
Alcohol abuse is dangerous for health. It should be consumed in moderation.
HOT
cocktail
Alcoholic cocktails
Da
ma
se
Ingredients: • "Salon de Thé" chocolate powder: 25g • Milk: 100ml • Brandy: 4cl • Caramel syrup: 1cl • Square of chocolate: 1
Preparation method: Heat the milk, add a 25g measure of Salon de Thé chocolate powder, and blend. Pour thecaramel syrup and brandy into a glass, and add the chocolate. Decorate with a square of chocolate.
Equipment used: Milk steamer or steam nozzle.
Preparation time: 1 min
Alcohol abuse is dangerous for health. It should be consumed in moderation.
HOT
cocktail
Alcoholic cocktails
Flor
enti
ne
Ingredients: • Caramel-flavoured chocolate powder: 25g • Milk: 200ml • Brandy: 4cl • Whipped cream • Pure cocoa
Preparation method: Heat the milk, add a 25g measure of caramel-flavoured chocolate powder, and blend. Pour the 4cl of brandy into a glass, then the cho-colate. Add the whipped cream and dust with pure cocoa powder.
Equipment used: Milk steamer or steam nozzle.
Preparation time: 1 min
Alcohol abuse is dangerous for health. It should be consumed in moderation.
HOT
cocktail
Alcoholic cocktails
Sain
t M
art
in
Ingredients: • " Trésor de Chocolat"
white chocolate powder: 25g • Milk: 100ml • Banana liqueur: 4cl • Sliced banana: 1
Preparation method: Heat the milk, add a 25g measure of Trésor de Chocolat blanc, and blend. Arrange the slices of banana at the bottom of a glass, then pour in the 4cl of banana liqueur and add the white chocolate.
Equipment used: Steam nozzle.
Preparation time: 1 min 30 secs
Tip: Instead of Trésor de Chocolat blanc you can use Ice chocolate blanc to offer an iced cocktail. Alcohol abuse is dangerous for health. It should be consumed in moderation.
HOT
cocktail
Iced cocktails
Iced cocktails
Ice
choc
olat
e
Ingredients: • "Ice chocolate" powder: 20g • Cold milk: 200ml
Preparation method: Put a 20g measure of Ice Chocolate into a glass and add the cold milk. Stir, and your chocolate is ready right away.Serve chilled.
Preparation time: 30 secs
Tip: You can add crushed ice to enhance the iced drink experience!
COLD
drink
Iced cocktails
Ice
choc
olat
e bl
anc
Ingredients: • "Ice chocolate" white chocolate powder: 20g • Cold milk: 200ml
Preparation method: Put a 20g measure of Ice Chocolate into a glass and add the cold milk. Stir, and your chocolate is ready right away.Serve chilled.
Preparation time: 30 secs
Tip: You can add a dash of fruit syrup, or crushed ice to enhance the iced drink experience!
COLD
drink
Iced cocktails
Mila
n
Ingredients: • " Ice chocolate cappuccino"
chocolate powder: 25g • Cold milk: 100ml • Caramel liqueur: 4cl • Ice cubes: 4
Preparation method: Put the ice cubes in the blender with the milk and one 25g measure of Ice chocolate cappuccino. Blend for 1 min. Pour the 4cl of caramel liqueur into a glass, then the chocolate. Serve chilled.
Equipment used: Blender.
Preparation time: 1 min 30 secs
Alcohol abuse is dangerous for health. It should be consumed in moderation.
COLD
cocktail
Iced cocktails
Déd
ica
ce
Ingredients: • "Ice chocolate" powder: 25g • Cold milk: 200ml • Espresso: 1 • Coffee beans: 5 • Ice cubes: 6 • Whipped cream
Preparation method: Make a very strong espresso, put the ice cubes in the blender with the milk and one 25g measure of Ice chocolate. Blend for 1 min. Pour the coffee into a glass, then the chocolate. Decorate with the whipped cream and coffee beans. Serve chilled.
Equipment used: Blender.
Preparation time: 1 min 30 secs
COLD
cocktail
Iced cocktails
Bla
ck C
ocon
ut
Ingredients: • "Ice chocolate" powder: 25g • Cold milk: 200ml • Powdered coconut: 2 tablespoonfuls • Coconut cream: 2 tablespoonfuls
Preparation method: Put the ice cubes in the blender with the milk and one 25g measure of Ice chocolate. Blend for1 min. Pour the coconut cream into a glass, then the powdered coconut and finish with theIce chocolate mixture. Serve chilled.
Equipment used: Blender.
Preparation time: 1 min 30 secs
COLD
cocktail
Iced cocktails
Ma
cum
ba
Ingredients: • "Ice chocolate" white chocolate powder: 50g • Cold milk: 100ml • Strawberry purée: 2 teaspoonfuls • Ice cubes: 4
Preparation method: Put the ice cubes in the blender with the milk and two measuring spoonfuls of Ice chocolate blanc, i.e. 50g. Blend for 1 min. Pour the strawberry purée into a glass, and finish with the Ice chocolate blanc mixture. Serve chilled.
Equipment used: Blender.
Preparation time: 2 min
Tip: If you make a large quantity of Ice chocolate blanc, you can keep it in the fridge for 6 hours.
COLD
cocktail
Iced cocktails
Ibiz
a
Ingredients: • "Ice chocolate" white chocolate powder: 25g • Cold milk: 100ml • Mango purée: 2 tablespoonfuls • Ice cubes: 4 • Fresh mango
Preparation method: Put the ice cubes in the blender with the milk and one 25g measure of Ice chocolate blanc. Blend for 1 min. Pour the mango purée into a glass and add the Ice chocolate blanc mixture. Decorate with the slices of fresh mango. Serve chilled.
Equipment used: Blender.
Preparation time: 2 min
Tip: If you make a large quantity of Ice chocolate blanc, you can keep it in the fridge for 6 hours.
COLD
cocktail
Iced cocktails
Whi
te C
offe
(col
d)
Ingredients: • "Ice chocolate" white chocolate powder: 25g • Milk: 50ml • Espresso: 1 • Ice cubes: 4
Preparation method: Put the ice cubes in the blender with the milk and one 25g measure of Ice chocolate blanc. Blend for 1 min. Pour the espresso into a glass, and finish with the Ice chocolate blanc mixture. Serve chilled.
Equipment used: Blender.
Preparation time: 2 min
Tip: This cocktail can also be served hot.
COLD
cocktail
Shots
Shots
Wes
t In
dia
n
Ingredients: • Ready-to-use Trésor de Chocolat: 4cl • Fine slices of banana: 4 • Dark rum: 4cl
Preparation method: Put the slices of banana at the bottom of the glass and pour in the rum. Add the ready-to-use Trésor de Chocolat. Serve chilled.
Preparation time: 45 secs
Alcohol abuse is dangerous for health. It should be consumed in moderation.
COLD
cocktail
Shots
Atl
ant
a
Ingredients: • Ready-to-use Trésor de Chocolat: 6cl • Brandy: 4cl • Popcorn: 4
Preparation method: Arrange the popcorn at the bottom of a glass and pour in the brandy. Add the ready-to-use Trésor de Chocolat. Serve chilled.
Preparation time: 45 secs
Alcohol abuse is dangerous for health. It should be consumed in moderation.
COLD
cocktail
Shots
Bir
min
gha
m
Ingredients: • Ready-to-use Trésor de Chocolat: 6cl • Raspberry purée: 1 teaspoonful • Raspberry liqueur: 2cl
Preparation method: Pour the raspberry liqueur and purée into a glass. Add the ready-to-use Trésor de Chocolat.Serve chilled.
Preparation time: 45 secs
Tip: You can use Ice Chocolate instead of ready-to-use Trésor de Chocolat.
Alcohol abuse is dangerous for health. It should be consumed in moderation.
COLD
cocktail
Shots
Ba
rcel
ona
Ingredients: • Ready-to-use Trésor de Chocolat: 4cl • Mango purée: 1 teaspoonful • Mango liqueur: 4cl
Preparation method: Pour the mango liqueur and purée into a glass, then add the ready-to-use Trésor de Chocolat. Serve chilled.
Preparation time: 45 secs
Alcohol abuse is dangerous for health. It should be consumed in moderation.
COLD
cocktail
Shots
Dub
lin
Ingredients: • Ready-to-use Trésor de Chocolat: 6cl • Whisky: 4cl • Caramel syrup: 1cl
Preparation method: Pour the caramel and whisky into a glass.Add the ready-to-use Trésor de Chocolat. Serve chilled.
Preparation time: 45 secs
Alcohol abuse is dangerous for health. It should be consumed in moderation.
COLD
cocktail
Shots
Gre
en S
pir
it
Ingredients: • Ready-to-use Trésor de Chocolat: 6cl • Peppermint: 4cl
Preparation method: Pour the peppermint into a glass and add the ready-to-use Trésor de Chocolat. Serve chilled.
Preparation time: 30 secs
Alcohol abuse is dangerous for health. It should be consumed in moderation.
COLD
cocktail
A whole worldof chocolate drinks
A full range to provide for all typesof occasions and all tastes.
Salon de ThéTraditional
Suprême de ChocolatThick
Flavoured chocolatepowders
Trésor de Chocolat*Creamy
Trésor de ChocolatWhite
Ice Chocolate
VANILLA
SPICES
HAZELNUT
ORANGE
RED FRUIT
CAPPUCCINO
CARAMEL CAPPUCCINO
ALMOND COCOA
CINNAMON WHITE CHOCOLATE
Parc d’Activités de la Hainaud - Rue Alain Colas53500 Ernée - France
Tél. : +33 (0) 2 43 05 42 48 - Fax : +33 (0) 2 43 05 43 66Email : [email protected]
www.monbana.com
*Ta
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*Available as a chocolate powder or as a ready-to-use carton.
Please do not hesitate to contact our sales department for any further information.
We can personalise your menu on request.