Book Cocktail

Co

ck

tail

Rit

ua

ls

…and powdered chocolatehave a long history together.

In 1934, Louis Guattari set up the company Monbana, specialising

in the manufacture of cocoa butter and cocoa powder. His skill in roasting and pressing the beans soon led him to develop breakfast cocoa powders. Ever since, Mon-bana has developed more and more new products, such as the first range of flavoured chocolate powders.

Nowadays, Monbana offers the widest range of choco-late drinks on the market. The range provides for all types of consump-tion, in all seasons, to adapt to diffe-rent consumption habits around the world.

Each country reveals its own images, smells, tastes and in-deed sounds. I have been inspired by these coulourful countrysides filled with new sensations. From them I drew the very essence of the cocktails that you will find in this collection of recipes. Come with me on this voyage of discovery…

Geoffroy MAUBONFirst BaristaMONBANA Chocolatier

Set off on a voyageof discovery

Classics

Classics

Trad

itio

nal C

hoco

late

Type of cocktail: Traditional hot chocolate

Ingredients: • "Salon de Thé" chocolate powder 20g • Milk 200ml

Preparation method: Pour 200ml of milk into a pot. Add a 25g measure of Salon de Thé chocolate powder. Heat the mix-ture with a steam nozzle to bring the drink up to the right temperature and obtain a nice froth. Your hot chocolate is ready.

Monbana “Salon de Thé”: this is a traditionalchocolate, 32% cocoa, with a very strong ffl avour and generous froth.

Preparation time: 30 secs

HOT

drink

Classics

Trés

or d

e C

hoco

lat

Type of cocktail: Creamy hot chocolate

Ingredients: • "Trésor de Chocolat" chocolate powder 25g • Milk 200ml

Preparation method: Pour 200ml of milk into a pot. Add a 25gmeasure of Trésor de Chocolat. Heat the mixture with a steam nozzle. Pour the drink into a cup and your chocolate is ready.

Monbana “Trésor de Chocolat”: this is a particularly smooth and creamy chocolate with a very intense ffl avour (33% cocoa).


Tip: You can also use a carton of ready-to-useTrésor de Chocolat. Quick and easy to serve, it does not need any measuring.

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drink

Classics

Trés

or d

e C

hoco

lat

blan

c

Type of cocktail: Creamy hot white chocolate

Ingredients: • " Trésor de Chocolat"

white chocolate powder 35g • Milk 200ml

Preparation method: Pour 200ml of milk into a pot. Add two measuring spoonfuls of “Trésor de Chocolat blanc”, i.e. 35g. Heat the mixture with a steam nozzle. Pour the drink into a cup and your chocolate is ready.

This drink contains 40% white chocolate and is particularly creamy. It can be drunk on its own, and also goes well in any cocktail.


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drink

Classics

Ba

ron

Ingredients: • "Salon de Thé" chocolate powder: 25g • Milk: 200ml • Flaked almonds: 2 teaspoonfuls

Preparation method: Heat the milk. Add a 25g measure of Salon de Thé chocolate powder, and blend. Pour the chocolate into a glass. Decorate with flaked almonds.

Equipment used: Milk steamer or steam nozzle.


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cocktail

Classics

Fren

chy

Ingredients: • "Salon de Thé" chocolate powder: 25g • Milk: 200ml • Milk froth

Preparation method: Heat the milk. Add a 25g measure of Salon de Thé chocolate powder, and blend. Pour the chocolate into a glass and top it with the milk froth.


Preparation time: 1 min

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cocktail

Classics

Ba

mb

inoi

lle

Ingredients: • "Salon de Thé" chocolate powder: 25g • Milk: 200ml • Whipped cream • Multi-coloured chocolate sweets

Preparation method: Heat the milk. Add a 25g measure of Salon de Thé chocolate powder, and blend. Pour the cho-colate into a glass, cover it with whipped cream andarrange the chocolate sweets on top for decoration.



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cocktail

Classics

Da

llasll

e

Ingredients: • " Suprême de Chocolat"

chocolate powder: 25g • Milk: 100ml • Honey: 1 tablespoonful • Popcorn: 15

Preparation method: Heat the milk. Add a 25g measure of Suprême de Chocolat, and blend. Put the popcorn and honey into a glass, then pour in the chocolate.



Tip: Instead of Suprême de Chocolat, you can use a carton of ready-to-use Trésor de Chocolat.

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cocktail

Classics

Dev

otio

nnille

Ingredients: • Caramel-flavoured chocolate powder: 25g • Milk: 100ml • Raisins: 10g • Coconut chips: 1 tablespoonful • Honey: 4cl

Preparation method: Heat the milk. Add a 25g measure of caramel-flavoured chocolate powder, and blend. Put the coconut chips and raisins into a glass, then add the honey. Finish by pouring in the chocolate.



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cocktail

Classics

Pa

risi

an


dark chocolate powder: 25g • " Trésor de Chocolat"

white chocolate powder: 25g • Milk: 200ml • Cherries: 4

Preparation method: Heat 100ml of milk. Add a 25g measure of Trésor de Chocolat noir, and blend. Repeat the process with the Trésor de Chocolat blanc. Pour the dark chocolate into a glass, then the white chocolate. Decorate with a skewer of cherries.


Preparation time: 1 min 30 secs

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cocktail

Fruit cocktails

Fruit cocktails

Anu

sha

Ingredients: • " Trésor de Chocolat" chocolate powder: 25g • Cold milk: 150ml • Mixture of fresh fruit: 10cl • Orange juice: 5cl

Preparation method: Blend a 25g measure of Trésor de Chocolat into cold milk. Arrange the cut fresh fruit in a glass, and pour in the chocolate. Serve this drink chilled,preferably at 3oC.


Tip: Instead of powdered Trésor de Chocolat, you can use a carton of ready-to-use Trésor de Chocolat.

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cocktail

Fruit cocktails

Ene

rgis

er

Ingredients: • " Ice chocolate" white chocolate powder: 50g • Orange: 1 • Cold milk: 200ml • Orange juice: 10cl • Ice cubes: 6 • Pure cocoa

Preparation method: Put the ice cubes in the blender with the milk and two measuring spoonfuls of Ice chocolate blanc, i.e. 50g. Blend for 1 min. Cut 3 slices of orange, arrange two of them at the bottom of a glass, then pour in the orange juice. Finish with the Ice choco-late. Decorate with a slice of orange and dust with pure cocoa. Serve chilled.

Equipment used: Blender.


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cocktail

Fruit cocktails

Mer

idia

n

Ingredients: • "Ice chocolate" white chocolate powder: 50g • "Ice chocolate" dark chocolate powder: 25g • Cold milk: 200ml • Fresh raspberries: 10 • Raspberry liqueur: 4cl • Ice cubes: 8

Preparation method: Put 4 ice cubes in the blender with 100ml of milk and two measuring spoonfuls of Ice chocolate blanc, i.e. 50g. Blend for 1 min. Repeat with 100ml of milk and one 25g measure of Ice chocolate cacao. Blend for 1 min. Arrange the raspberries and liqueur in a glass, then add the Ice chocolate cacao and finish with the Ice chocolate blanc. Serve chilled.


Preparation time: 2 minAlcohol abuse is dangerous for health. It should be consumed in moderation.

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cocktail

Fruit cocktails

Pin

k La

dy

Ingredients: • "Trésor de Chocolat" chocolate powder: 25g • Cold milk: 200ml • Fresh raspberries: 10 • Cachaça (Brazilian alcohol): 4cl

Preparation method: Blend a 25g measure of Trésor de Chocolat into cold milk. Arrange the raspberries in a glass, then the Cachaça and pour in the chocolate.Serve chilled.


Tip: This can be made with a carton of ready-to-use Trésor de Chocolat.

Alcohol abuse is dangerous for health. It should be consumed in moderation.

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cocktail

Fruit cocktails

Aca

pul

co

Ingredients: • "Salon de Thé" chocolate powder: 25g • Milk: 100ml • Pineapple syrup: 4cl • Fresh pineapple: 2 slices cut into cubes

Preparation method: Heat the milk. Add a 25g measure of Salon de Thé chocolate powder, and blend. Put the pineapple syrup and diced fruit into a glass, then pour in the chocolate. Decorate with a skewer of fruit.



Tip: Instead of Salon de Thé chocolate powder, you can use a carton of ready-to-use Trésor de Chocolat.

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cocktail

Fruit cocktails

Aus

tria

nle

Ingredients: • Orange-flavoured chocolate powder: 25g • Hot milk: 200ml • Marmalade: 2 tablespoonfuls • Whipped cream

Preparation method: Heat the milk to a maximum of 60oC and add a 25g measure of orange-flavoured chocolate powder. Put the marmalade at the bottom of the glass, then pour in the hot chocolate. Cover with whipped cream.



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cocktail

Fruit cocktails

Mon

ega

sque


white chocolate powder: 25g • Milk: 100ml • Orange purée: 2 tablespoonfuls • Square of chocolate: 1

Preparation method: Heat the milk, add a 25g measure of Trésor de Chocolat blanc, and blend. Pour the orange purée into a glass and add the chocolate. Decorate with a square of chocolate.

Equipment used: Steam nozzle.


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cocktail

Supremes

Supremes

Div

ine


chocolate powder: 25g • Milk: 100ml • Strawberry syrup: 4cl • Strawberry purée: 6cl • Bacardi: 2cl

Preparation method: Heat the milk, add a 25g measure of Suprême de Chocolat, and blend. Pour the Bacardi into a glass, then the syrup and the strawberry purée. Add the chocolate.



Tip: Instead of Suprême de Chocolat, you can use a carton of ready-to-use Trésor de Chocolat and offer a cold drink. Alcohol abuse is dangerous for health. It should be consumed in moderation.

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cocktail

Supremes

Ber

liner

le


chocolate powder: 25g • Hot milk: 200ml • Pineapple syrup: 4cl • Nut pieces

Preparation method: Heat the milk, add a 25g measure of Suprême de Chocolat, and blend. Pour the 4cl of pineapplesyrup into a glass, then the chocolate. Add the nut pieces on top and decorate with a skewer of fresh fruit.



Tip: Instead of Suprême de Chocolat, you can use ready-to-use Trésor de Chocolat.

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cocktail

Supremes

Da

karll

e


chocolate powder: 25g • Milk: 100ml • Powdered coconut: 1 tablespoonful • Glacé cherry: 1

Preparation method: Heat the milk, add a 25g measure of Suprême de Chocolat, and blend. Pour the powdered coconut into a glass and add the chocolate.Decorate with the glacé cherry.



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cocktail

Supremes

Em

era

ld


chocolate powder: 25g • Milk: 100ml • Peppermint: 6cl

Preparation method: Heat the milk, add a 25g measure of Suprême de Chocolat, and blend. Pour the peppermint into a glass, then the chocolate.Decorate with a skewer of fruit.



Tip: Instead of Suprême de Chocolat, you can use Trésor de Chocolat.


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cocktail

Supremes

Em

pre

ss

Ingredients: • Almond-flavoured chocolate powder: 25g • Milk: 100ml • Amaretto liqueur: 4cl

Preparation method: Heat the milk, add a 25g measure of almond-flavoured chocolate powder, and blend.Pour the 4cl of Amaretto liqueur into a glass, then the chocolate. Decorate with a skewer of fruit.



Tip: Suprême de Chocolat can be used instead of almond-flavoured chocolate powder.


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cocktail

Supremes

Cha

rent

ais


chocolate powder: 25g • Milk: 100ml • Brandy liqueur: 4cl • Nuts: 10

Preparation method: Heat the milk, add a 25g measure of Suprême de Chocolat, and blend. Put the nuts into a glass, pour in the 4cl of brandy liqueur and add the chocolate.




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cocktail

Supremes

Sain

t P

eter

sbur

g


chocolate powder: 25g • Milk: 100ml • Rum: 4cl • Caramel sweets: 6

Preparation method: Heat the milk, add a 25g measure of Suprême de Chocolat, and blend. Arrange the caramel sweets on the bottom of a glass, add the rum and then the chocolate.




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cocktail

Alcoholic cocktails

Alcoholic cocktails

Fiji

Ingredients: • "Ice chocolate" powder: 25g • Cold milk: 100ml • Kiwi fruit liqueur: 4cl • Kiwi fruit: 1 • Ice cubes: 4

Preparation method: Put the ice cubes in the blender with the milk and one 25g measure of Ice chocolate. Blend for1 min. Pour the kiwi liqueur into a glass, then the chocolate. Decorate with the cut kiwi fruit.Serve chilled.



Tip: This cocktail can also be made with ready-to-use Trésor de Chocolat. Alcohol abuse is dangerous for health. It should be consumed in moderation.

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cocktail

Alcoholic cocktails

Swee

thea

rt


white chocolate powder: 25g • Milk: 100ml • Alcohol-soaked cherries: 10 • Cherry syrup: 4cl

Preparation method: Heat the milk and blend with a 25g measure of white chocolate powder. Arrange the alcohol-soaked cherries in a glass and pour the cherry syrup over them. Add the Trésor de Chocolat blanc.




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cocktail

Alcoholic cocktails

Pa

lerm

o

Ingredients: • Vanilla-flavoured chocolate powder: 25g • Milk: 200ml • Rum: 4cl • Pure cocoa

Preparation method: Heat the milk, add a 25g measure of vanilla-fla-voured chocolate powder, and blend. Pour the rum into a glass and add the chocolate. Decorate by dusting with pure cocoa.




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cocktail

Alcoholic cocktails

Tem

pta

tion

Ingredients: • Ready-to-use Trésor de Chocolat: 100ml • Raisins: 1 tablespoonful • Rum: 4cl

Preparation method: Heat the ready-to-use Trésor de Chocolat in a microwave for 20 seconds. Put the raisins into a glass, pour in the 4cl of rum and add the chocolate.

Equipment used: Microwave.


Tip: To get really alcoholic raisins, let them marinate in rum for an hour.


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cocktail

Alcoholic cocktails

Da

ma

se

Ingredients: • "Salon de Thé" chocolate powder: 25g • Milk: 100ml • Brandy: 4cl • Caramel syrup: 1cl • Square of chocolate: 1

Preparation method: Heat the milk, add a 25g measure of Salon de Thé chocolate powder, and blend. Pour thecaramel syrup and brandy into a glass, and add the chocolate. Decorate with a square of chocolate.




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cocktail

Alcoholic cocktails

Flor

enti

ne

Ingredients: • Caramel-flavoured chocolate powder: 25g • Milk: 200ml • Brandy: 4cl • Whipped cream • Pure cocoa

Preparation method: Heat the milk, add a 25g measure of caramel-flavoured chocolate powder, and blend. Pour the 4cl of brandy into a glass, then the cho-colate. Add the whipped cream and dust with pure cocoa powder.




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cocktail

Alcoholic cocktails

Sain

t M

art

in


white chocolate powder: 25g • Milk: 100ml • Banana liqueur: 4cl • Sliced banana: 1

Preparation method: Heat the milk, add a 25g measure of Trésor de Chocolat blanc, and blend. Arrange the slices of banana at the bottom of a glass, then pour in the 4cl of banana liqueur and add the white chocolate.



Tip: Instead of Trésor de Chocolat blanc you can use Ice chocolate blanc to offer an iced cocktail. Alcohol abuse is dangerous for health. It should be consumed in moderation.

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cocktail

Iced cocktails

Iced cocktails

Ice

choc

olat

e

Ingredients: • "Ice chocolate" powder: 20g • Cold milk: 200ml

Preparation method: Put a 20g measure of Ice Chocolate into a glass and add the cold milk. Stir, and your chocolate is ready right away.Serve chilled.


Tip: You can add crushed ice to enhance the iced drink experience!

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drink

Iced cocktails

Ice

choc

olat

e bl

anc

Ingredients: • "Ice chocolate" white chocolate powder: 20g • Cold milk: 200ml

Preparation method: Put a 20g measure of Ice Chocolate into a glass and add the cold milk. Stir, and your chocolate is ready right away.Serve chilled.


Tip: You can add a dash of fruit syrup, or crushed ice to enhance the iced drink experience!

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drink

Iced cocktails

Mila

n

Ingredients: • " Ice chocolate cappuccino"

chocolate powder: 25g • Cold milk: 100ml • Caramel liqueur: 4cl • Ice cubes: 4

Preparation method: Put the ice cubes in the blender with the milk and one 25g measure of Ice chocolate cappuccino. Blend for 1 min. Pour the 4cl of caramel liqueur into a glass, then the chocolate. Serve chilled.




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cocktail

Iced cocktails

Déd

ica

ce

Ingredients: • "Ice chocolate" powder: 25g • Cold milk: 200ml • Espresso: 1 • Coffee beans: 5 • Ice cubes: 6 • Whipped cream

Preparation method: Make a very strong espresso, put the ice cubes in the blender with the milk and one 25g measure of Ice chocolate. Blend for 1 min. Pour the coffee into a glass, then the chocolate. Decorate with the whipped cream and coffee beans. Serve chilled.



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cocktail

Iced cocktails

Bla

ck C

ocon

ut

Ingredients: • "Ice chocolate" powder: 25g • Cold milk: 200ml • Powdered coconut: 2 tablespoonfuls • Coconut cream: 2 tablespoonfuls

Preparation method: Put the ice cubes in the blender with the milk and one 25g measure of Ice chocolate. Blend for1 min. Pour the coconut cream into a glass, then the powdered coconut and finish with theIce chocolate mixture. Serve chilled.



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cocktail

Iced cocktails

Ma

cum

ba

Ingredients: • "Ice chocolate" white chocolate powder: 50g • Cold milk: 100ml • Strawberry purée: 2 teaspoonfuls • Ice cubes: 4

Preparation method: Put the ice cubes in the blender with the milk and two measuring spoonfuls of Ice chocolate blanc, i.e. 50g. Blend for 1 min. Pour the strawberry purée into a glass, and finish with the Ice chocolate blanc mixture. Serve chilled.



Tip: If you make a large quantity of Ice chocolate blanc, you can keep it in the fridge for 6 hours.

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cocktail

Iced cocktails

Ibiz

a

Ingredients: • "Ice chocolate" white chocolate powder: 25g • Cold milk: 100ml • Mango purée: 2 tablespoonfuls • Ice cubes: 4 • Fresh mango

Preparation method: Put the ice cubes in the blender with the milk and one 25g measure of Ice chocolate blanc. Blend for 1 min. Pour the mango purée into a glass and add the Ice chocolate blanc mixture. Decorate with the slices of fresh mango. Serve chilled.



Tip: If you make a large quantity of Ice chocolate blanc, you can keep it in the fridge for 6 hours.

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cocktail

Iced cocktails

Whi

te C

offe

(col

d)

Ingredients: • "Ice chocolate" white chocolate powder: 25g • Milk: 50ml • Espresso: 1 • Ice cubes: 4

Preparation method: Put the ice cubes in the blender with the milk and one 25g measure of Ice chocolate blanc. Blend for 1 min. Pour the espresso into a glass, and finish with the Ice chocolate blanc mixture. Serve chilled.



Tip: This cocktail can also be served hot.

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cocktail

Shots

Wes

t In

dia

n

Ingredients: • Ready-to-use Trésor de Chocolat: 4cl • Fine slices of banana: 4 • Dark rum: 4cl

Preparation method: Put the slices of banana at the bottom of the glass and pour in the rum. Add the ready-to-use Trésor de Chocolat. Serve chilled.



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cocktail

Shots

Atl

ant

a

Ingredients: • Ready-to-use Trésor de Chocolat: 6cl • Brandy: 4cl • Popcorn: 4

Preparation method: Arrange the popcorn at the bottom of a glass and pour in the brandy. Add the ready-to-use Trésor de Chocolat. Serve chilled.



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cocktail

Shots

Bir

min

gha

m

Ingredients: • Ready-to-use Trésor de Chocolat: 6cl • Raspberry purée: 1 teaspoonful • Raspberry liqueur: 2cl

Preparation method: Pour the raspberry liqueur and purée into a glass. Add the ready-to-use Trésor de Chocolat.Serve chilled.


Tip: You can use Ice Chocolate instead of ready-to-use Trésor de Chocolat.


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cocktail

Shots

Ba

rcel

ona

Ingredients: • Ready-to-use Trésor de Chocolat: 4cl • Mango purée: 1 teaspoonful • Mango liqueur: 4cl

Preparation method: Pour the mango liqueur and purée into a glass, then add the ready-to-use Trésor de Chocolat. Serve chilled.



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cocktail

Shots

Dub

lin

Ingredients: • Ready-to-use Trésor de Chocolat: 6cl • Whisky: 4cl • Caramel syrup: 1cl

Preparation method: Pour the caramel and whisky into a glass.Add the ready-to-use Trésor de Chocolat. Serve chilled.



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cocktail

Shots

Gre

en S

pir

it

Ingredients: • Ready-to-use Trésor de Chocolat: 6cl • Peppermint: 4cl

Preparation method: Pour the peppermint into a glass and add the ready-to-use Trésor de Chocolat. Serve chilled.



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cocktail

A whole worldof chocolate drinks

A full range to provide for all typesof occasions and all tastes.

Salon de ThéTraditional

Suprême de ChocolatThick

Flavoured chocolatepowders

Trésor de Chocolat*Creamy

Trésor de ChocolatWhite

Ice Chocolate

VANILLA

SPICES

HAZELNUT

ORANGE

RED FRUIT

CAPPUCCINO

CARAMEL CAPPUCCINO

ALMOND COCOA

CINNAMON WHITE CHOCOLATE

Parc d’Activités de la Hainaud - Rue Alain Colas53500 Ernée - France

Tél. : +33 (0) 2 43 05 42 48 - Fax : +33 (0) 2 43 05 43 66Email : [email protected]

www.monbana.com

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*Available as a chocolate powder or as a ready-to-use carton.

Please do not hesitate to contact our sales department for any further information.

We can personalise your menu on request.

Book Cocktail

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