Ibrik Chocolate Caboose

Recipe

Created by
  • Davide Spinelli - Barista

Ibrik Chocolate Caboose

ingredients preparation
  • 50g
    Dark Cezve
  • 10g
    Ginger extract
  • 15g
    apple puree
  • 60g
    Cabosse juice
  • 100g
    Coffee Cascara ice
  • 1pinch
    salt

1. Bled all ingredients and serve. 

Coffee Cascara ice

ingredients preparation
  • 15g
    Coffee Cascara
  • 55g
    Hot water

1. Mix Coffee Cascara with 150g of 93° hot water. 

2. Infusion for 5 minutes.

3. Filter with papers filters and create small ice cubes.

Dark Cezve

ingredients preparation

1. Mix VH Ground Dark Chocolate with 55g water and Cascara. 

2. Bring almost to the boil and filter with metal sieve.