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A Barry Callebaut Brand
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  2. Haiti & Café Crokine Chocolate Bar

Lychee and white chocolate milk shake

“The way i see it, cocoa pulp has a distinct sweetness to it. I therefore created a milk shake recipe with lots of layers and a refreshing hint of lychee to represent drinking cocoa juice.”

Recipe

  1. Mango puree
  2. Lychee and white chocolate milk shake
  3. Mango foam
  4. White chocolate stick

Mango puree

ingredients preparation
  • 100g
    mango puree
  • Q.S.
    icing sugar
  • Q.S.
    fresh lemon juice

Flavour mango puree with icing sugar and lemon juice to the taste.

  • 2g
    Sosa ultratex

Add and pipe on bottom of glasses.

Lychee and white chocolate milk shake

ingredients preparation
  • 50g
    W3

Melt.

  • 180g
    lychee puree
  • 240g
    3.6% full cream milk

Liquidise all ingredients together.

  • 4piece(s)
    Ice cubes

Mix together with a hand blender.

Mango foam

ingredients preparation
  • 100g
    crème anglaise
  • 30g
    mango puree

Mix together with bar blender. Skim foam off top and place on top
of drink.

White chocolate stick

ingredients preparation
  • Q.S.
    W3

Pipe into strips.

  • Q.S.
    roasted desiccated coconut
  • Q.S.
    Dried mango pieces
  • Q.S.
    grated lime zest

Sprinkle on top of strips. Allow to set for 2 hours at 12°C.

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