INGREDIENTS
400 ml Milk
100 g Cream
150 g Chocolate 65%
25 g Proespuma hot
ELABORATION
Heat milk and cream until boiling point.
Mix the Pro-Espuma hot and mix with a hand mixer.
Pour this mixture on the melted chocolat.
Put the mixture in the siphon and keep in a 'bain marie ' at 65ºC.
