Iced Ruby Foamccino

1. Fill a glass with ice.

2. Pour the coconut milk on the ice and then the doppio espresso.

3. Add the cream and ruby chocolate ganache in a syphon, make sure to shake it without the cartridge before so the cream and the ganache are blended. Then. add the cartridge and top the drink with the ruby foam.

4. Decorate with Monalisa deco and strawberries.

1. Pour the hot water in a plastic bowl.

2. Add Van Houten Ground Ruby Chocolate and stir gently.

3. Cover the bowl and store in fridge for 12 hours.

4. Take out of the fridge 30-60 minutes before use.

5. Blend with a spatula.

6. Pour into a squeeze bottle and use!