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Web of Exotic Chocolate

Szechuan pepper is one of the strongest kinds of pepper, and it is commonly used as a spice in Asian cooking. A mild variety of pepper can be used as an alternative; crush just before using to enjoy the full strength of its aroma.

already cooked this dish.
  • Total: 30min
  • Portions: 4.00
  • Difficulty: Easy

Nutritional information 144kcal = 602kj /per portion

  • 143.93 Energy
  • 61.59 Milligrams Calcium
  • 3.19 Grams Protein
  • 7.06 Milligrams Vitamin C
  • 16.86 Grams Carbohydrates
  • 2.80 Grams Fiber
  • 505.07 Milligrams Sodium
  • 6.81 Grams Fats
  • 4.48 Grams Saturated Fats


  • 100 Grams NESC DOLCE GUSTO Capp 16Cap 3x200g N1XQ Four Coffee Pods + Four Milk Pods
  • 80 Grams Couverture Chocolate 70% Cocoa
  • 1 Teaspoon Cocoa Beans Crushed
  • 5 Grams Mint Leaves 4 Units
  • 4 Leafs Fresh Basil Leaves
  • 1 Teaspoon Lime Zest Sprinkles
  • 1 Teaspoon Szechuan Pepper Sprinkles
  • 1 Teaspoon Salt Sprinkles


    1. Melt the couverture chocolate in a saucepan on the hob.

    2. Chill on a cold table, using a spatula to stir continuously.

    3. Pour the lukewarm mixture into a piping bag with a narrow nozzle. Sprinkle the lime zest, pepper, salt and cocoa bean (according to your taste) over a sheet of baking paper and draw a web-like pattern with the chocolate. Add the basil and mint leaves while the chocolate is still soft.

    4. Set aside in the fridge and snap when chilled to make a kind of lid to place on top of each cup. When the Cappuccino is served, you will have an interesting and exotic combination.

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