以单份的意大利特浓咖啡作底，加入8毫升绿薄荷汁、11克可可粉、60毫升热牛奶和一团生奶油，用新鲜的薄荷叶在上面作装饰。
Start with a single espresso and add8ml of green peppermint syrup 11g of cocoa powder 60ml of hot milk and a dollop of whipped cream with a few fresh mint leaves.
巧克力酱采用上等非洲加纳天然可可粉制作而成。用量为每升冰淇淋混料加入巧克力酱50~100克。
Manufactured with high-quality cocoa from Gana Africa. For 1 L Ice - mix50g to 100g Chocolate past.
把130克面粉筛入1份牛油糖混合物，另外一份的牛油混合物和110克低筋面粉和可可粉混合，搅拌成两种面团。
Fold in 130 g flour into one portion of butter mixture, and 110 g flour and 20 g coco powder into the other. Mix well separately to form a soft dough.
把130克面粉筛入1份牛油糖混合物，另外一份的牛油混合物和110克低筋面粉和可可粉混合，搅拌成两种面团。
Fold in 130 g flour into one portion of butter mixture, and 110 g flour and 20 g coco powder into the other. Mix well separately to form a soft dough.
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