1 l water
15 g Lapsang souchong smoked tea
300 ml Oldenburger SHANI Whipping Cream UHT, 35% fat
500 g dark couverture, finely grated
vanilla flavour and hazelnut oil to taste
400 ml cappuccino milk
50 ml hazelnut syrup
10 g hazelnut flakes
Bring the water to a boil and let the tea steep in it for 5 minutes. Then strain it and keep it warm.
Making the Chocolate Foam
Heat 300 ml Oldenburger SHANI Whipping Cream and dissolve the couverture in it. Flavour with vanilla and hazelnut oil. Pour the cooled chocolate cream into a cream siphon and carbonate it.
Making the Milk Foam
Mix the cappuccino milk with the hazelnut syrup, pour into a cream siphon and double carbonate it.
The Final Touch
Pour the tea into a glass, then add the chocolate cream and finally the hazelnut milk foam. Serve garnished with hazelnut flakes.