Smoked Black Tea with Milk and Chocolate Foam

Name: Smoked Black Tea with Milk and Chocolate Foam
Total time: 20 min
Ingredients: 0.1 Liter water; 1.5 g Lapsang souchong smoked tea; 30 ml Oldenburger Shani Whipping Cream 35% fat, UHT, 1kg; 50 g dark couverture, finely grated; vanilla flavour and hazelnut oil to taste; 40 ml cappuccino milk; 5 ml hazelnut syrup; 1 g hazelnut flakes

Source: https://www.oldenburger-professional.com/rcp_recipe/smoked-black-tea-with-milk-and-chocolate-foam

Total time

20 Minutes

Difficulty

normal

Ingredients

Portions

Quantity	Unit	Ingredient
1	Liter	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

Preparation

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.

Tips from Chefs to Chefs

If smaller quantities are needed, a cream siphon is the best solution. Cream toppings, foams and espumas come out with a great texture for making classic whipped cream, flavoured cream, cold cream desserts or fluffy hot or cold sauces.