L’EAU AU CHOCOLAT
Realized in collaboration with Riccardo Sironi
INGREDIENTS:
60 ml Storica Barrique
5 ml Shades of Orange
15 ml Cocoa bean syrup
(Make a cocoa bean decoction with sugar twice the weight of the infusion)
GARNISH:
Serve with chocolate chips
(optional orange zest)
METHOD:
Combine all ingredients directly in a glass filled with ice, stir gently until the desired temperature and dilution is achieved.