Monbana Training!

Monbana is well-known for their chocolate and Houston’s will be selling a few of their featured items. First, we carry four of their gourmet chocolate powders. When it comes to the gourmet chocolate powders, they are much different than drinking a mug of American hot chocolate. These sipping chocolates have a unique flavor in which the chocolate taste comes first, followed by the texture and flavor of the chocolate, and at the end of the sip, you can taste the sugar. This is much different than American hot chocolate because the taste of sugar tends to come first and the chocolate second. The Monbana White Trésor Gourmet chocolate powder, (trésor is a French word meaning “treasure”) is made from 45% cocoa butter whereas the Trésor Gourmet chocolate powder, Suprême European Style chocolate powder and the Organic chocolate powder are made with 32% cocoa. The Suprême European Style chocolate powder is a thicker product meant to be heated in an espresso machine and you should drink it as soon as you finish making it for the best flavor and texture.

We also carry nine of their frappé flavors. These flavors include; vanilla, mocha, yogurt, chocolate, strawberry, lemon, lychee, mango passion fruit, and caramel. Never heard of lychee before? It is a floral flavor perfect for a summer treat. The best part about the frappés is that no matter how long they sit, they do not separate. That’s right! You can drink it for an hour and it will still be together until the last drop. Similar to the gourmet sipping chocolates, the frappé flavor is always forward and the first thing you taste. After that, the body comes and then the sweetness of the frappé is in the back. It is recommended that both the frappés and the gourmet chocolate powders are used with whole milk, but they also work great with a dairy alternative as well.

Interested in how the gourmet chocolate powders and frappés work? Check it out!

Gourmet Chocolate Powders:

Option 1- Steamer: Add 7 fluid ounces of milk and steam it for 5 seconds. Then add one heaping scoop of powder and steam for a maximum of 20 seconds. Voila! You now have a yummy chocolate drink.

Option 2- Chocolate machine preparation: Add 35-170 fluid ounces of milk and heat for 15-45 minutes at 149°. Then add five heaping scoops for every 35 fluid ounces Let the chocolate thicken and then serve the tasty treat!

Frappés:

Place 8 fluid ounces of ice cubes in a cup with 8 fluid ounces of cold milk. Pour the mixture into a blender with two scoops of the frappé mix. Blend the mix to your desired consistency of approximately 20-45 seconds and there you go! A delicious milkshake- like treat.

Want to try some Monbana products? Contact Inside Sales and let us know what you think!

The post Never Underestimate the Power of Chocolate! appeared first on Houston's Blog.