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Chocolate with Bain Marie Chocolate maker

Ingredients:

  • 1 kg. of Rocca Maya Cioc
  • 4 lt. of Milk
Instructions:

Mix "Rocca Maya Cioc" with the milk or water into a container. Pour the mixture into chocolate maker and follow the instructions for cooking.
The taste and aroma are perfectly maintained over time thanks to bain-marie system and to the special mixer that ensures that the hot chocolate is constantly homogeneous.
Set the temperature to 65°C to maintain the chocolate at constant temperature for the all duration of the service.

Tips:

  • Serve with whipped cream and/or froth milk;
  • Ideal with "Rocca Maya Essences" to give emotions and personal aromas;
  • With a little drop of "Rocca Maya Fountain" you can obtain a gianduia chocolate taste


White Chocolate

Ingredients:

  • 1 kg. of Rocca Maya Ivory
  • 4 lt. of Milk
Instructions:
Mix "Rocca Maya Ivory" with the milk or water into a container. Pour the mixture into chocolate maker and follow the instructions for cooking.
The taste and aroma are perfectly maintained over time thanks to bain-marie system and to the special mixer that ensures that the hot chocolate is constantly homogeneous.
Set the temperature to 65°C to maintain the chocolate at constant temperature for the all duration of the service.

Tips:

  • Serve with slivers of dark chocolate, almond brittle, hazelnuts, almonds;
  • Ideal for imaginative creations, as the Domenicano or the Camurrino.