Smoked Black Tea with Milk and Chocolate Foam

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