Web of Exotic Chocolate

Name: Web of Exotic Chocolate
Prep time: PTM
Cook time: PTM
Total time: 30 min
Yield: 4.00 porciones
Ingredients: 100 Grams NESC DOLCE GUSTO Capp 16Cap 3x200g N1XQ; 80 Grams Couverture Chocolate; 1 Teaspoon Cocoa Beans; 5 Grams Mint Leaves; 4 Leafs Fresh Basil Leaves; 1 Teaspoon Lime Zest; 1 Teaspoon Szechuan Pepper; 1 Teaspoon Salt

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.

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

Ingredients

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

Instructions

Melt the couverture chocolate in a saucepan on the hob.
Chill on a cold table, using a spatula to stir continuously.
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.
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.