Lychee and white chocolate milk shake

Created by

  • Beverley Dunkley - Callebaut® chef - CHOCOLATE ACADEMY™ centre UK
level 1

“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 components

Used Callebaut products

Mango puree

IngredientsPreparation
  • 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

IngredientsPreparation
  • 50g
    Velvet

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

IngredientsPreparation
  • 100g
    crème anglaise
  • 30g
    mango puree

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

White chocolate stick

IngredientsPreparation
  • Q.S.
    Velvet

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.