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Indian Chocolate Topping

refined a strong espresso or latte macchiato

Indian Chocolate Topping
  • 370 ml heavy cream
  • 100 ml dark Chocolate Sauce
  • 30 ml cardamom syrup

Ingredients

  • 370 ml heavy cream
  • 100 ml dark Chocolate Sauce
  • 30 ml cardamom syrup
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Preparation:

Put all the ingredients into a 0.5 l iSi Whipper. Screw on 1 iSi Cream Charger and shake vigorously until the desired consistency is reached. Serve immediately or refrigerate for up to 1 week.

Crown a strong espresso or latte macchiato with the topping.

iSi tip:

For a particularly light enjoyment, replace 100 ml of heavy cream with 100 ml of milk.

Double the ingredients for a 1 l iSi Whipper. Screw on 2 iSi Cream Chargers, one after the other. Shake vigorously after attaching each Charger. Halve the ingredients if using a 0.25 l iSi Whipper.

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