1 Serving
CUP OF CHOCOLATE TEARS AND GERMINATED SEED
1 Menjablanc de Reus (45-50 grs.)
1 Milk or soy milk or rice milk or almond milk
80100 Sugar
5 Grapes
5 Physalis
Non-spicy sprouted seeds for garnish
150 Chocolate for Tears (SEE TUTORIAL)
5 Wide cups
1
Dissolve the sachet and 80-100 gr. of sugar in ½ liter of milk, rice milk or soy milk. Boil while stirring the base, preventing it from sticking, for 2 minutes. Pour all the Menjablanc de Reus into a tray or container and let cool. Fill the glasses with a spoon.
2
Decorate according to the image.
