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A Barry Callebaut Brand
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  2. Ruby Cabosse Praline - Rosé Champagne

红粉橙酒

玫瑰香槟浓烈而微酸的味道为这份独特的夏日饮品打底。而这份配方也完美地证明:其中的自制黑巧克力甘那许为饮品增添了浓郁的巧克力口味,而香橙花滴则为这杯发泡引领注入清新的花香。既可以作为开胃酒,也可以与甜点或水果沙拉搭配上桌,这份鸡尾酒绝对能够大受欢迎。

配方

Created by
  • Peter Hernou - Callebaut®大使,Drinks Belgium独立顾问
  1. 红粉橙酒

红粉橙酒

配料 配料
  • 50毫升
    液体自制巧克力甘纳许

选取一个美丽的鸡尾酒杯,用甘那许盖住玻璃杯的底部。

  • 150毫升
    桃红香槟

在玻璃杯中加入玫瑰香槟,加入几滴橙花。

  • 数量
    食用花
  • a few滴
    橙花提取物

用一些漂亮的可食用花做装饰。

小贴士:自制醒目的冰块 - 例如用橙花调味 - 在倒香槟之前把冰块倒在你的玻璃杯里。

Discover more recipes

芒果甘那许冰饮

芒果甘那许冰饮

能量饮剂

能量饮剂

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