Chilled Cultural Mashup

1. Shake the cream and Van Houten Ground Gold Chocolate ganache in a shaker.
2. Add the black sesame spread with 30 ml double cream in a shyphon and make a chantilly style foam.
3. Pour gold and cream in a glass and top with the sesame foam.
4. Add the cabosse and hot sauce into a nitro syphon. Pour in a shooter on the ice rocks.

1. Pour the hot water in a plastic bowl.

2. Add Van Houten Ground Gold 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!