4 portions
Porciones
Porciones
30 Min
Easy
143.9325 kcal
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Ingredients

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

  • 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.

Nutritional Information

  • Calcium (mg)  : 61.5925
  • Total carbohydrates (g)  : 16.85675
  • Cholesterol (mg)  : 6.6
  • Energy (Kcal)  : 143.9325
  • Total fats (g)  : 6.809225
  • Total dietary fibers (g)  : 2.804
  • Iron (mg)  : 2.79805
  • Proteins (g)  : 3.187125
  • Sodium (mg)  : 504.3225
  • Saturated fats (g)  : 4.480975
  • Total sugars (g)  : 11.726