Biscoff Noir​

Chocolate Drink Proedure

  • Mix fresh milk montamix and gingerbread spice together then heat until it is until 85’c then place it into a bowl with belcolade origins.
  • Mix the chocolate drink until there are no more lumps then place into the croissant inside.
  • Place the crema on top .
  • Served Chilled.

Crema Proedure

  • Infuse the crushed Biscoff onto the fresh milk and Festipak together then let it foam before adding it into the chocolate mixture.

Decor Proedure

  • Place Biscoff on top of the rim of the glass.