Melon Basket with Coffee Balls and White Chocolate

and scoop out with a spoon. Cut out balls from the pulp with a Parisian spoon, pour a dash of boiled Nescafe over them, add sugar, powdered sugar and a dash of cider vinegar and fill into the melon basket.

Melt the cooking chocolate over a hot water bath, dilute with milk, finish with a dash of Cointreau and fill into a small dessert bowl. Arrange everything on a flat plate and garnish with a mint leaf.

Tip: Do you prefer milk chocolate or dark chocolate? Depending on the case, use whichever you like better.

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