Lychee and white chocolate milk shake

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“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.”

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Recipe components

Callebaut® ingredients

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 Callebaut - Finest Belgian White Chocolate - White Chocolate - Velvet - 2.5kg Callets	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. Callebaut - Finest Belgian White Chocolate - White Chocolate - Velvet - 2.5kg Callets	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.