White Chocolate - Monin Syrup (1,0l)
White Chocolate - Monin Syrup (1,0l)
€8.89
Prices incl. VAT plus shipping costs, free shipping (DE) from 99€**
immediately available
Taste: buttered smell with a note of vanilla, creamy cocoa taste
Compared to other products, Monin white chocolate is easy to mix with other products because of its milk, vanilla and fine sugar taste.Apply it to all variation of lattes, cappuccinos, espressos, flavoured milkshakes and chocolates. Try Monin White Chocolate and you will be surprised by its versatility.
Recipe: Chocolate Coffee
25ml Monin White Chocolate syrup
40ml bourbon
1 double espresso
whipped cream
Steam Monin syrup and bourbon together. Pour it in a thick wine glass. Add coffee and stir. Top with whipped cream and cacao powder.
lactose and gluten free; vegetarian, vegan
Ingredients: sugar, water, natural flavoring. Contains cocoa extract.
Nutritional value (per 100ml):
Energy: 1346kJ/322Kcal
Fat: 0g, saturated fat: 0g
Carbohydrates: 80,0g, Sugar: 80,0g
Proteins: 0g
Salt: 0,03g
Applications: | Alcohol-free cocktails, Cocktails, Coffee |
---|---|
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: buttered smell with a note of vanilla, creamy cocoa taste
Compared to other products, Monin white chocolate is easy to mix with other products because of its milk, vanilla and fine sugar taste.Apply it to all variation of lattes, cappuccinos, espressos, flavoured milkshakes and chocolates. Try Monin White Chocolate and you will be surprised by its versatility.
Recipe: Chocolate Coffee
25ml Monin White Chocolate syrup
40ml bourbon
1 double espresso
whipped cream
Steam Monin syrup and bourbon together. Pour it in a thick wine glass. Add coffee and stir. Top with whipped cream and cacao powder.
lactose and gluten free; vegetarian, vegan
Ingredients: sugar, water, natural flavoring. Contains cocoa extract.
Nutritional value (per 100ml):
Energy: 1346kJ/322Kcal
Fat: 0g, saturated fat: 0g
Carbohydrates: 80,0g, Sugar: 80,0g
Proteins: 0g
Salt: 0,03g
Applications: | Alcohol-free cocktails, Cocktails, Coffee |
---|---|
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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