Chocolate - Monin Syrup (1,0l)
Chocolate - Monin Syrup (1,0l)
€9.29
Prices incl. VAT plus shipping costs, free shipping (DE) from 99€**
immediately available
Taste: cocoa beans smell, cocoa liqueur taste
Thecocoa bean was also an instrument of payment. When the Inca subdued the Tolteken they also took over the cocoa culture. At that time they used cocoa beans to make a hot, frothy and bitter drink to achieve fertility and wisdom.
The hot chocolate like we know it today has been popular since 1876: with milk and cocoa butter.Due to its fluid texture, it is easier to use than melting actual chocolate. Combine this Monin Chocolate syrup with other delicious flavours in coffees, desserts and other creations.
Recipe
Chocolate Milkshake
40ml Monin Chocolate syrup
60ml milk
1 scoop of vanilla ice cream
Pour all ingredients into a blender cup. Fill with ice cubes. Blend until smooth. Pour into a cocktail glass.
lactose and gluten free; vegetarian, vegan
Ingredients: sugar, water, natural cocoa flavoring with other natural flavorings, coloring agent: plain caramel (E150a), acid: citric acid.
Average nutritional value (per 100ml):
Energy: 1357kJ/325kcal
Fat: 0g, saturated fats: 0g
Carbohydrates: 80,6g, Sugar: 80,4g
Protein: 0g
Salt: 0,03g
Applications: | Alcohol-free cocktails, Cocktails, Coffee, Hot beverages |
---|---|
Mixing ratio: | 1:8 |
Responsible food company: | Monin Deutschland GmbH, Plange Mühle 3, 40221 Düsseldorf, Germany |
Net quantity: | 1,0l |
Monin is a French family company founded in 1912 by Georges Monin. Today, over 100 types of syrup are enjoyed in bars, kitchens, barista shops and confectioneries in more than 120 countries. In addition to the many classic syrups, there are also organic syrups, concentrates, sweeteners, sauces, sugar-free syrups and fruit puree mixes. Monin stands for kosher and halal products that are manufactured under HACCP (Hazard Analysis of Critical Control Points) specific conditions. The pure, authentic and intense taste in every season is given by the use of pure sugar. The syrups are used to refine coffee, tea or cream, in cocktails or long drinks, hot or cold, on ice cream, in fruit salads or cakes. They are well suited for the kitchen because they are heat-resistant, practical, time-saving and easy to dose. Furthermore, one appreciates Monin's yield, intense color and quick solubility.
Taste: cocoa beans smell, cocoa liqueur taste
Thecocoa bean was also an instrument of payment. When the Inca subdued the Tolteken they also took over the cocoa culture. At that time they used cocoa beans to make a hot, frothy and bitter drink to achieve fertility and wisdom.
The hot chocolate like we know it today has been popular since 1876: with milk and cocoa butter.Due to its fluid texture, it is easier to use than melting actual chocolate. Combine this Monin Chocolate syrup with other delicious flavours in coffees, desserts and other creations.
Recipe
Chocolate Milkshake
40ml Monin Chocolate syrup
60ml milk
1 scoop of vanilla ice cream
Pour all ingredients into a blender cup. Fill with ice cubes. Blend until smooth. Pour into a cocktail glass.
lactose and gluten free; vegetarian, vegan
Ingredients: sugar, water, natural cocoa flavoring with other natural flavorings, coloring agent: plain caramel (E150a), acid: citric acid.
Average nutritional value (per 100ml):
Energy: 1357kJ/325kcal
Fat: 0g, saturated fats: 0g
Carbohydrates: 80,6g, Sugar: 80,4g
Protein: 0g
Salt: 0,03g
Applications: | Alcohol-free cocktails, Cocktails, Coffee, Hot beverages |
---|---|
Mixing ratio: | 1:8 |
Responsible food company: | Monin Deutschland GmbH, Plange Mühle 3, 40221 Düsseldorf, Germany |
Net quantity: | 1,0l |
Monin is a French family company founded in 1912 by Georges Monin. Today, over 100 types of syrup are enjoyed in bars, kitchens, barista shops and confectioneries in more than 120 countries. In addition to the many classic syrups, there are also organic syrups, concentrates, sweeteners, sauces, sugar-free syrups and fruit puree mixes. Monin stands for kosher and halal products that are manufactured under HACCP (Hazard Analysis of Critical Control Points) specific conditions. The pure, authentic and intense taste in every season is given by the use of pure sugar. The syrups are used to refine coffee, tea or cream, in cocktails or long drinks, hot or cold, on ice cream, in fruit salads or cakes. They are well suited for the kitchen because they are heat-resistant, practical, time-saving and easy to dose. Furthermore, one appreciates Monin's yield, intense color and quick solubility.
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