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Home > Chocophilia > Recipes > Hot-cold passion and ivory

Hot-cold passion and ivory

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4 persons

Ivory
Ingredients
150 g white chocolate
3 dl whole milk
2 cl coconut liqueur

Preparation
Melt the chocolate and mix with the milk. Add the liqueur and mix. Chill (to just above freezing point).


Passion
Ingredients
100 g pineapple flesh
juice of 2 passion fruits
20 g sugar

Preparation
Boil down the pieces of pineapple with the juice from the passion fruit and the sugar. Mix and sieve.

Finishing and presentation
Blend the ice cold 'chocolate milk' until it doubles in volume. Pour into tall glasses. Pour the very hot pineapple sauce into the middle. Drink immediately.


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