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