Monin White Chocolate - Chocolat Blanc

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Monin White Chocolate - Chocolat Blanc

Unlike “chocolate” (i.e. milk chocolate or dark chocolate), the rich, buttery flavour of white chocolate is not derived from the cocoa bean itself, but from cocoa butter. The sweet, subtle flavour of white chocolate perfectly complements and enhances other flavours.
MONIN White Chocolate will please all.

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Monin White Chocolate - Chocolat Blanc

 Monin White Chocolate

 

Unlike “chocolate” (i.e. milk chocolate or dark chocolate), the rich, buttery flavour of white chocolate is not derived from the cocoa bean itself, but from cocoa butter. The sweet, subtle flavour of white chocolate perfectly complements and enhances other flavours. Ideal for making mochas or enhancing hot, chilled or frozen lattes, cappuccinos, espressos, flavoured milkshakes, chocolates…
MONIN White Chocolate will please all.

 

Shipping Packaging: Designed to get to you safely!

Bottle Packaging - Post Me Inflatable Airbag Packaging
14 cell inflated bag, designed to prevent breakage from a 3m significant fall

  • Single bag can bear 60~120kg of pressure without breaking.

Monin Cocktail Recipe iPhone Support Application

MONIN Ultimate Cocktails App

MONIN Ultimate Cocktails App

 

 

This flavour allows you to enhance the flavours of your coffees, cappuccinos, tea, granitas, to create cocktails and mocktails.

Many resturants also use the monin syrup range as a final touch for desserts to help flavours of out of season or low quailty fruits.

These syrups are produced by the reknown French brand Monin, with the highest quality of the industry, Using natural fruit and white beet sugar.

 

Monin syrups are made exclusively with pure cane sugar also known as white beet sugar.

As an aroma enhancer, pure cane sugar optimises the restitution of flavour and respect for all other ingredients, it also increases the stability of the product and shelf life expectancy.

Refridgeration

 

The Monin range contains no fat, no cholesterol and no artificial preservatives. With the range homogenised and flash pasteurised to give the best possible quality anf natural flavours.

 

 

 


 

Cocktails: Add base spirit for low alcohol cocktail.

Mocktails: Blend Monin with ice/fruit juices etc.

Flavoured Cappuccino: Try 10ml Hazelnut or Irish Cream.

Milkshakes/Smoothies: 60ml any of the 52 flavours.

European Soda: Try Kiwi/Passionfruit topped with soda.

Iced Teas: Peach, Mango, Raspberry, Lemon. Add water.

Granita: Up market ice slush drink. Blend with ice.

Sparkling/Still Wine/Sangria: Add 10ml to Champagne.

Winter Hot Toddies: Try Apple & Cinnamon, add boiling water & Slice of lemon

Marinades: e.g. Apricot for chicken.

Flavouring: Cream, Custard & Yoghurt. 30ml to one cup.

Pastries/Baking/Desserts/Pancakes: Also as a glaze for tarts.

Children's Cocktails: In a blender with ice/fruit/juices.

Monin non-alcoholic liqueur syrups has been a French brand since 1912 and exported to over 75 countries around the world.

 

 


 

 

After Meal
• 15 ml MONIN White Chocolate syrup
• 10 ml MONIN Pear syrup
• 40 ml brandy
• 20 ml coffee
Pour all ingredients in a shaker filled with ice
cubes. Shake vigorously. Pour into a cocktail
glass.

 

Choco Pear Martini
• 25 ml MONIN White Chocolate syrup
• 10 ml MONIN Lime Juice cordial
• 20 ml vodka
• 20 ml pear brandy
Pour all ingredients in a shaker filled with
ice cubes. Shake vigorously. Pour into a
cocktail glass.

 

Berry Dessert
• 10 ml MONIN White Chocolate syrup
• 15 ml MONIN Strawberry syrup
• 40 ml vodka
• 15 ml fresh cream
Pour all ingredients in a shaker filled with
ice cubes. Shake vigorously. Pour into a
cocktail glass.

 

Chocolate Coffee
• 25 ml MONIN White Chocolate syrup
• 40 ml bourbon
• 1 double espresso
• whipped cream
Steam MONIN syrup and bourbon together
in a thick wine glass. Add coffee and stir.
Top with whipped cream.

 

Spring Blossom
• 10 ml MONIN White Chocolate syrup
• 5 ml MONIN Vanilla syrup
• 35 ml gin
• 40 ml cranberry juice
Pour all ingredients in a shaker filled with
ice cubes. Shake vigorously. Pour into
a cocktail glass.

 

Golden Coffee
• 15 ml MONIN White Chocolate syrup
• 15 ml MONIN Hazelnut syrup
• 1 shot espresso
• 150 ml milk
Pour an espresso into a large cup and reserve.
Steam MONIN syrups and milk together. Pour
foamed mix over coffee. Serve.

 

Blueberry Mocha
• 15 ml MONIN White Chocolate syrup
• 15 ml MONIN Blueberry syrup
• 1 shot espresso
• 150 ml milk
Pour MONIN syrups and espresso into a
large cup, reserve. Steam milk. Pour foamed
milk over the mix. Serve.

 

Banana Smooth
• 15 ml MONIN White Chocolate syrup
• 70 ml milk
• 1/2 banana
Pour all ingredients into a blender cup.
Fill with ice cubes. Blend until smooth.
Pour into a cocktail glass.

 

Orange Blossom Coffee
• 15 ml MONIN White Chocolate syrup
• 20 ml MONIN Triple Sec Curaçao syrup
• 2 shots espresso
• 150 ml milk
Pour MONIN syrups into a tumbler glass,
reserve. Steam milk. Pour foamed milk over
syrup. Pour coffee gently over mix to create
layers. Serve.

 

Iced Latté
• 15 ml MONIN White Chocolate syrup
• 10 ml MONIN Pistachio syrup
• 150 ml milk
• 1 cool espresso
Pour milk in a tumbler glass filled with ice
cubes. Add MONIN syrup. Pour coffee gently
over the mix to create layers. Serve with
a straw.

 

 

AFTER MEAL

Ingredients

20 ml espresso

40 ml brandy

10 ml WHITE CHOCOLATE Syrup

10 ml PEAR Syrup

Method

Combine ingredients in a shaker filled with ice cubes.

Shake vigorously.

Pour into a glass.

Serve.

Glass type : Martini/Cocktail

 

BANANA SMOOTH

Ingredients

70 ml milk

1/2 banana

25,00 ml WHITE CHOCOLATE Syrup

Method

Pour ingredients into a blender cup.

Cover with ice cubes.

Blend until smooth.

Pour mix into a glass.

Serve.

Glass type : Hurricane / Smoothie glass

 

BERRY DESSERT

Ingredients

10 ml WHITE CHOCOLATE Syrup

15 ml STRAWBERRY Syrup

40 ml vodka

15 ml fresh cream

Method

Combine ingredients in a shaker filled with ice cubes.

Shake vigorously.

Pour into a glass.

Serve.

Glass type : Martini/Cocktail

 

BLACK BERRY WHITE

CHOCOLATE

Ingredients

4 litre(s) mineral water

700 ml BLACKBERRY Syrup

300 ml WHITE CHOCOLATE Syrup

Method

Pour ingredients into a granita machine and freeze.

Serve.

Glass type : Granita Batch

 

BLUEBERRY MOCHA

Ingredients

1 shot(s) espresso

150 ml milk

15 ml BLUEBERRY Syrup

15 ml WHITE CHOCOLATE Syrup

Method

Pour MONIN flavouring(s) in a glass / cup, reserve.

Steam milk until frothy and pour over MONIN flavouring(s).

Pour coffee over mix.

Serve.

Glass type : Cappuccino Cup

 

BUBBLY COCO MILK

Ingredients

60 ml milk

top club soda

10 ml COCONUT Syrup

20 ml WHITE CHOCOLATE Syrup

Method

Combine ingredients in a glass filled with ice cubes.

Stir and serve.

Glass type : Tumbler / Highball Glass

 

CANDY DESSERT

Ingredients

40 ml vodka

20 ml fresh cream

10 ml WHITE CHOCOLATE Syrup

20 ml CANDY STRAWBERRY Syrup

Method

Combine ingredients in a shaker filled with ice cubes.

Shake vigorously.

Pour into a glass.

Serve.

Glass type : Martini/Cocktail

 

CAPPUCCINO CHOCOMOJITO

Ingredients

1 shot(s) espresso

20 ml milk

20 ml MOJITO MINT Syrup

20 ml WHITE CHOCOLATE Syrup

Method

Pour MONIN flavouring(s) in a glass / cup, reserve.

Steam milk until frothy and pour over MONIN flavouring(s).

Pour coffee over mix.

Serve.

Glass type : Hurricane / Smoothie glass

 

CHOCO MOND

Ingredients

20 ml ALMOND Syrup

150 ml milk

1 shot(s) espresso

10 ml WHITE CHOCOLATE Syrup

Method

Pour MONIN flavouring(s) in a glass / cup, reserve.

Steam milk until frothy and pour over MONIN flavouring(s).

Pour coffee over mix.

Serve.

Glass type : Tumbler / Highball Glass

Glass size : 210.00 ml

 

CHOCO PEAR MARTINI

Ingredients

20 ml vodka

20 ml pear brandy

25 ml WHITE CHOCOLATE Syrup

10 ml LIME JUICE CORDIAL Concentrate

Method

Combine ingredients in a shaker filled with ice cubes.

Shake vigorously.

Pour into a glass.

Serve.

Glass type : Martini/Cocktail

 

CHOCO-BANANA MILKSHAKE

Ingredients

70 ml milk

25 ml YELLOW BANANA Syrup

25 ml WHITE CHOCOLATE Syrup

Garnish

Chocolate Shavings

Method

Combine ingredients in a glass filled with ice cubes.

Stir.

Serve.

Glass type : Hurricane / Smoothie glass

Glass size : 240.00 ml

 

CHOCOLATE COFFEE DELIGHT

Ingredients

2 shot(s) espresso

top whipped cream

40 ml bourbon

25 ml WHITE CHOCOLATE Syrup

Garnish

Whipped Cream

Method

Steam ingredients together until hot.

Pour mix in a glass / cup.

Serve.

Glass type : Mazagran / Lattglass / Toddy glass

 

GOLDEN COFFEE

Ingredients

150 ml whole milk

1 shot(s) espresso

15 ml WHITE CHOCOLATE Syrup

15 ml HAZELNUT Syrup

Method

Pour MONIN flavouring(s) in a glass / cup, reserve.

Steam milk until frothy and pour over MONIN flavouring(s).

Pour coffee over mix.

Serve.

Glass type : Tumbler / Highball Glass

 

GREEN SMOOTH

Ingredients

70,00 ml pineapple juice

30 ml PISTACHIO Syrup

10 ml WHITE CHOCOLATE Syrup

Method

Pour ingredients into a blender cup.

Cover with ice cubes.

Blend until smooth.

Pour mix into a glass.

Serve.

Glass type : Hurricane / Smoothie glass

 

ICE KIWI LATTE

Ingredients

10 ml WHITE CHOCOLATE Syrup

20 ml KIWI Syrup

120 ml whole milk

45 ml espresso

Garnish

Mint Sprig

Method

Combine ingredients in a glass filled with ice cubes.

Stir.

Serve.

Glass type : Mazagran / Lattglass / Toddy glass

 

MELTING BANANA

Ingredients

150 ml milk

top whipped cream

5 ml WHITE CHOCOLATE Syrup

30 ml YELLOW BANANA Syrup

Method

Combine ingredients in a glass filled with ice cubes.

Stir and serve.

Glass type : Tumbler / Highball Glass

 

MINTED VODKA

Ingredients

40 ml vodka

15 ml fresh cream

20 ml GREEN MINT Syrup

10 ml WHITE CHOCOLATE Syrup

Garnish

Mint Sprig

Method

Combine ingredients in a shaker filled with ice cubes.

Shake vigorously.

Pour into a glass.

Serve.

Glass type : Rocks

Raitis Akerblums Baltic Cup 09

 

MONA LISA

Ingredients

3 dash(es) FIG Syrup

10 ml PEACH Liqueur

10 ml citrus vodka

45 ml apple juice

ml WHITE CHOCOLATE Syrup

25 ml sour rhubarb liqueur

Method

Combine ingredients in a shaker filled with ice cubes.

Shake vigorously.

Pour into a glass.

Serve.

Glass type : Martini/Cocktail

 

ORANGE BLOSSOM COFFEE

Ingredients

120 ml milk

2 shot(s) espresso

20 ml TRIPLE SEC CURACAO Syrup

15 ml WHITE CHOCOLATE Syrup

Method

Pour MONIN flavouring(s) in a glass / cup, reserve.

Steam milk until frothy and pour over MONIN flavouring(s).

Pour coffee over mix.

Serve.

Glass type : Tumbler / Highball Glass

 

PEAR BLACK AND WHITE

CHOCOLATE GRANITA

Ingredients

4 litre(s) mineral water

100 ml CHOCOLATE Syrup

100 ml WHITE CHOCOLATE Syrup

800 ml PEAR Syrup

Method

Pour ingredients into a granita machine and freeze.

Serve.

Glass type : Granita Batch

 

PISTACHIO MARTINI

Ingredients

20 ml fresh cream

35 ml vodka

5 ml WHITE CHOCOLATE Syrup

25 ml PISTACHIO Syrup

Method

Combine ingredients in a shaker filled with ice cubes.

Shake vigorously.

Pour into a glass.

Serve.

Glass type : Martini/Cocktail

Fred Hauray

 

PURE PASSION

Ingredients

5 ml WHITE CHOCOLATE Syrup

15 ml passion fruit juice

25 ml PASSION Fruit Mix

45 ml vodka

Method

Combine ingredients in a shaker filled with ice cubes.

Shake vigorously.

Pour into a glass.

Serve.

Glass type : Martini/Cocktail

 

SPRING BLOSSOM

Ingredients

5 ml VANILLA Syrup

10 ml WHITE CHOCOLATE Syrup

35 ml gin

40 ml cranberry juice

Method

Combine ingredients in a shaker filled with ice cubes.

Shake vigorously.

Pour into a glass.

Serve.

Glass type : Martini/Cocktail

 

SWEET SPRING

Ingredients

20,00 ml WHITE CHOCOLATE Syrup

10 ml ROSE Syrup

150 ml milk

1 espresso

Method

Combine ingredients in a glass filled with ice cubes.

Stir.

Serve.

Glass type : Tumbler / Highball Glass

 

TANGERINE WHITE AND BLACK

CHOCO GRANITA

Ingredients

4 litre(s) mineral water

800 ml TANGERINE Syrup

100 ml WHITE CHOCOLATE Syrup

100 ml CHOCOLATE Syrup

Method

Pour ingredients into a granita machine and freeze.

Serve.

Glass type : Other

 

WHITE CHOCOLATE FLAVOURED

WHIPPED CREAM

Ingredients

425 ml fresh cream

75,00 ml WHITE CHOCOLATE Syrup

Method

Pour ingredients in a whipped cream canister.

Add gas cartridge.

Shake before serving.

Glass type : Culinary

Glass size : 500.00 ml

 

WHITE ICED LATTÉ

Ingredients

1 shot(s) espresso

15 ml WHITE CHOCOLATE Syrup

150 ml milk

10 ml PISTACHIO Syrup

Method

Pour MONIN Flavouring in a tall latte glass.

Cover up with ice cubes.

Add milk gently.

Cover up with chilled espresso until reaching layer.

Serve.

Glass type : Tumbler / Highball Glass

 

WHITE LYCHEE MARTINI

Ingredients

20 ml WHITE CHOCOLATE Syrup

20 ml LYCHEE Liqueur

40 ml vodka

Method

Combine ingredients in a shaker filled with ice cubes.

Shake vigorously.

Pour into a glass.

Serve.

Glass type : Martini/Cocktail

Glass size : 150.00 ml

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Monin White Chocolate - Chocolat Blanc

Monin White Chocolate - Chocolat Blanc

Monin White Chocolate - Chocolat Blanc

Unlike “chocolate” (i.e. milk chocolate or dark chocolate), the rich, buttery flavour of white chocolate is not derived from the cocoa bean itself, but from cocoa butter. The sweet, subtle flavour of white chocolate perfectly complements and enhances other flavours.
MONIN White Chocolate will please all.

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