Café Bombon With A Twist

1. Prepare a Van Houten Ground White Chocolate ganace. Ideally prepare this in the morning.

2. Pour the ganache into a glass, then add the doppio espresso over the ganache to create a multi-layer effect like the one in cafe bombon.

3. Add steamed milk with foam. 

1. Pour the hot water in a plastic bowl.

2. Add Van Houten Ground White Chocolate and stir gently.

3. Cover the bowl and store in fridge for 12 hours.

4. Take out of the fridge 30-60 minutes before use.

5. Blend with a spatula.

6. Pour into a squeeze bottle and use!