RoCoco by Yana Volfson
2 oz Casa Dragones Añejo Barrel Blend
2 oz Whole Milk
¾ oz Heavy Cream
½ oz Canela Water
18 grams Chocolate Dust
In a small pot heat your whole milk, cream, and canela water on low to medium heat. Begin to whisk in your SOS Chefs chocolate dust in slowly. Once the mixture is to temperature and your chocolate is folded in, turn heat to simmer and continue to whisk. Lastly, add Casa Dragones Añejo Barrel Blend and serve.
