Ruby Forest Chocolate

1. Brush the bottom of the glass with melted dark chocolate(optional).
2.  Place the semi-skimmed milk and the cherry puree into a steaming jug, and add the Van Houten ruby chocolate powder.
3. Steam to 70°C (do not exceed 80°C).

DECORATIONS

•Cream topping with cherry puree
• Mona Lisa® dark chocolate
spring shavings
• Mona Lisa® ruby chocolate
coated biscottino

FOR CREAM TOPPING
1. Add the cherry puree to the cream to give it a pink colour. 2 - Add your mixture to the cream dispenser and
2. Add your mixture to the cream dispenser and add it to your drink.
3. Decorate with Mona Lisa® spring shavings and biscottino.