Recipe of Callebaut® Ambassador Peter Hernou,
World Champion Latte Art Replenishing and comforting – Intense chocolate taste


Created by
  • Peter Hernou - Ambassador Chocolate Academy Benelux

Cold liquorice-infused milk (to prepare 24h in advance)

Ingredients Preparation
  • 220g
    hot milk
  • Q.S.
    liquorice roots

Infuse milk with liquorice 24h before serving. 


Ingredients Preparation
  • 220g
    liquorice-infused milk
  • 2spoon(s)
    Ground Dark Chocolate

Add in the milk pitcher and steam to ± 72°C.
Serve in a tall glass.


Ingredients Preparation
  • Q.S.
    Mini Chocolate Crispearls™

Finish with fi nely sliced Jelly Babies (liquorice fl avoured candy) and Callebaut® Mini Chocolate Crispearls™ CEM-CC-MINIMIX-999.

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