1. Chocolate syrup: Pour the confectioner's sugar into a milk pan/pan, add salt and sieved cocoa powder; slowly pour in water, and use a whisk while pouring (just stir, don’t beat like an egg) Ha); Put the pot on the stove, heat it over medium heat and stir constantly until it boils. The sugar will melt during heating and the mixture will become thinner. Heat for a total of about 3 minutes. After boiling, turn to low heat and stir slowly; after cooking, add vanilla extract, pour it into a clean container, and cool without a lid. After cooling, sealed and put in the refrigerator for storage. Can be stored for 2 weeks
2. Rollo latte: First, use an espresso machine to make 60ML espresso; add chocolate syrup and caramel syrup to the coffee cup, pour in the brewed espresso, and stir once; the milk is frothed with a steam pipe. Pour the milk froth on the espresso; put the whipped cream into a piping bag, and squeeze it on the coffee as a decoration with a star-shaped piping nozzle. Then squeeze the chocolate syrup and sprinkle with cocoa powder as a decoration
Tips:1. Chocolate syrup may show different thicknesses according to the actual situation of cooking (if the cooking time is too long, the water volatilizes too much, the cooled syrup will be very thick), if it is too thick, add a small amount of water ,Re-boil it;
2. If there is no special caramel syrup, the caramel sauce we have made before can also be used.
