disclaimer:We have not been monetarily compensated for this post
Magnum had really created the mood with all the lighting also in red and chocolate tones.The stage was set and then the stars arrived,Janice Wong and as a bonus the World’s Barista Champion,Fritz Storm was there too.
Magnum had really created the mood with all the lighting also in red and chocolate tones.The stage was set and then the stars arrived,Janice Wong and as a bonus the World’s Barista Champion,Fritz Storm was there too.
 |
| Janice Wong and Fritz Storm |
I had no idea when I tasted this absolutely perfect cappuccino made by Fritz ,that coffee can taste so balanced even without sugar.This was the very first time I had coffee without sugar and it was perfect!He also did some interesting combinations with coffee,champagne and liquors.Being in the company of ‘greats’ does have it’s perks.
The Recipe:
Janice,on the other hand went on to create a decadent experience for dessert aficionados.
Janice was kind enough to share one of these recipes for our readers:
THE CHOCOLATE H2O MOUSSE
Ingredients:
300gms Callebaut Chocolate(You can use chocolate compound you get in the market)
300 ml of Evian water(Can use regular water)
60 gms Eggwhite
6 gms Eggwhite powder
Method:
Melt the chocolate.Heat the water lightly and add in the eggwhite powder and blend.Then add the eggwhites and blend again.
This mixture has to be incorporated in the melted chocolate and blended again.Strain the mixture and put it in a Siphon and charge twice.Let the mixture rest in the Siphon for 15 minutes.
Now on a baking tray put foil and put it in the freezer for four hours to set.
 |
| The Chocolate H2O Mousse |
This is a really low calorie dessert as compared to it’s classic version,as the base is water.
Finally,we got what we had waited so patiently for,a bite from the Magnum Choco Cappuccino.Made from a divine combination of coffee & chocolate, Magnum Choco-Cappuccino is made up of creamy vanilla ice cream, infused with swirls of smooth cappuccino sauce covered in thick cracking Belgian chocolate coated with sweet crunchy pieces that deliver a distinctive ‘crack’ with every bite.We can go on and on about it.
 |
| All for the love of Chocolate |
