Cocoa Pulp Bellini

Ingredients
  • 50ml cocoa pulp juice
  • 75ml Prosecco chilled
Instructions
  1. Prepare the cocoa pulp juice by defrosting the pulp and blending it one part pulp to 2 parts water.Chill and reserve
  2. Mix 50ml of Prosecco and 50 ml of chilled cocoa pulp juice moving them between 2 glasses to take some of the air out
  3. Put into a Champagne flute
  4. Top up with 25ml of Prosecco
  5. Serve immediately

New Products
  1. Filled Biscuit Butter Milk Bar
    NEW Filled Biscuit Butter Milk Bar
    Special Price £5.00 Regular Price £6.99
  2. Filled Tropical Ganache Milk Chocolate Bar
    NEW Filled Tropical Ganache Milk Chocolate Bar
    Special Price £5.00 Regular Price £6.99
  3. Filled Toasted Coconut Ganache Dark Bar
    NEW Filled Toasted Coconut Ganache Dark Bar
    Special Price £5.00 Regular Price £6.99
  4. Filled Biscuit Butter Milk Bar
    NEW Filled Pistachio, Hazelnut & Rose Praline Bar
    Special Price £5.00 Regular Price £6.99
  5. Filled Popping Candy Ganache Dark Bar
    NEW Filled Popping Candy Ganache Dark Bar
    Special Price £5.00 Regular Price £6.99