Tropical Chocolate Drink

Ingredients

Ambiante* 200 g
Coconut Milk 240 g
Pineapple Juice 240 g
Passion Fruit Puree 100 g
Chocolanté, GOC White 40%* 450 g
Fresh Milk 1,200 g

Method

Working method

- Heat up Ambiante and fruit puree to about 85°C

- Pour into white chocolate, stir to well dissolved

- Divide the mixture to 400g and keep frozen (1)


Usage

Add 400g mixture (1) into 400g cold fresh milk, mix well using the hand mixer


Product

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