Choco Passion Drink (Created by Damien Vanderhoeven - Restaurant Le Coriandre Bruxelles)

Ingredients Preparation
250 ml milk Bring to the boil and remove from the heat.
175g Dark Chocolate Callebaut Strong 70-30-38NV Add to the milk and whip.
250 ml milk Add and leave to cool overnight.
1 sheet of gelatine
250 ml passion fruit juice
Mix together and put into a siphon. Pressurise with 1 gas cartridge.

Finishing and presentation
Serve in a tall thin glass. Top with a 2 cm layer of Passion Fruit Spuma and decorate with Callebaut Splitters.

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