Iced Arabic chocolate

1. Roast the coffee beans at 150°C for 5 minutes and crush them with the cardamom seeds.

1. Add them to the boiling milk and infuse for 5 minutes.

1. Strain and pour over the Power 41 and emulsify.

1. Cool down to 25°C.
2. Add the ice cubes and blend in the mixer.

1. Warm up the cream, inverted sugar, glucose and vanilla. Infuse for 10 minutes. 

1. Pour over the chocolate and the Cocoa Butter.

1. Emulsify and add the cold cream.
2. Rest for 12 hours then whip lightly.

Top with the lightly whipped FBC Callebaut® Velvet ganache, and decorate with Mona Lisa® Milk Chocolate CrispearlsTM and Mona Lisa® Dark Chocolate Shavings.