VAN HOUTEN SPÉCIAL BAR
VELVETY SMOOTH
CHOCOLATE RECIPES
VAN HOUTEN SPÉCIAL BAR
VELVETY SMOOTH
CHOCOLATE RECIPES
WHY CHOOSE SPECIAL BAR?
Van Houten Spécial Bar is designed with you in mind. For those times when you don’t have the time, but still want to spoil your customers with chocolate indulgence. Just mix the bar with milk to get a velvety smooth and creamy chocolate drink.
Mochaccino
Head of Chocolate Academy UK Julie Sharp is here to help you spoil your customers with a twist on the classic cappuccino. Chocolate and coffee, now that’s a match made in heaven.
| INGREDIENTS | DECORATIONS |
| 25 g Van Houten Spécial Bar | Mona Lisa Dark spring shavings CHD-SV-22206E0-08B |
| 200 ml oat milk (milk of your choice) | |
| 1 shot Espresso |
1. Add all ingredients into a blender for 20 seconds.
2. Serve over ice.
HAZELNUT DREAM
The divine taste of hazelnut combined with the smoothness of Van Houten Spécial Bar, that’s the Hazelnut Dream by Head of Chocolate Academy UK Julie Sharp.
| INGREDIENTS | DECORATIONS |
| 25 g Van Houten Spécial Bar | Mona Lisa Dark Blossoms CHD-BS-19850E0 |
| 200 ml milk of your choice | Mona Lisa Dark Pencil XL CHD-PC-19940E-999 |
| 15 g Hazelnut or syrup |
1. Steam the milk and Special Bar to 70°c.
2. Pour over the hazelnut praline or syrup and stir.
SQUIRREL DELIGHT
A delicious beverage and the epitome of plant-based. Filled with warm and comforting flavours, Nir Chouchana’s (Champion de France Barista Coffee & Good Spirits 2014) recipe is here to delight your customers.
| INGREDIENTS | DECORATIONS |
| 50 g Van Houten Spécial Bar | Mona Lisa Dark Chocolate Crispearls™ CHD-CC-CRISPE0-02B |
| 200 ml hazelnut milk | Crushed caramelised hazelnuts |
| ½ l whole cream | |
| 8 cl roasted hazelnut syrup |
PREPARATION
STEP 1 Mix and steam the hazelnut milk and the Van Houten Spécial Bar. Pour into a glass.
STEP 2 Mix the cream with the hazelnut syrup and pour into the cream whipper dispenser. Charge and dispense.
STEP 3 Sprinkle Mona Lisa Dark Chocolate Crispearls™ and crushed caramelised hazelnuts on top.
