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  • Maggie Williams

    If you follow this blog a bit since its early days, you know that if I am a fan of using chocolate in desserts and pastries as I appreciate the vision of its smoothness once melted, there is not a party of my favorite foods from one point of view of taste. But like any rule there is an exception in this case, it takes the form of hot chocolate before which I find it hard to resist and which is also my favorite winter beverage. In fact, I say "drink winter" but you may know last year that they are not the seasons that stop me to enjoy this delicacy. How in these conditions to resist the call of Chocolate Ice Summer Jean-Paul Hévin seen at Keiko, a simple chocolate milk reinterpreted in a fun and original in the form of ice that melt chocolate gently mixing deliciously with milk flavored with vanilla. An idea frankly delicious that you can add your button to add flavor chocolate coffee, pepper, pepper, cinnamon .. who can stop you? (For 4-6 people depending on size of glasses) Chocolate ice 200ml milk 50 ml of water 1 tablespoon unsweetened cocoa powder 1 teaspoon sugar 1 tablespoon instant coffee (optional) 70g dark chocolate (66%) Milk with Vanilla 600ml milk 60g sugar 1 vanilla pod For chocolate ice (12 to 14) Finely chop chocolate and place in a heatproof bowl. Pour milk and water in a saucepan, add sugar, cocoa and coffee and mix thoroughly to avoid lumps. Bring to a boil over medium heat then remove from heat. Pour the mixture over the chocolate, melt 5 minutes then mix gently with a wooden spoon to get a cream smooth and creamy. Cool and pour into an ice cube tray and freeze. For milk with vanilla Pour milk into a large saucepan, add sugar and stir to dissolve. Slit the vanilla pod in the center, scrape the seeds and put them in the pan. Bring to a boil over medium heat then remove from heat. Cool, then refrigerate several hours or preferably overnight. To serve, place ice cubes in glasses of chocolate (depending on size of glasses 3-4 ice cubes) and pour over the cold milk with vanilla. You can decorate the drink by serving with whipped cream and chocolate or cigarettes into gourmet dessert by mixing the milk with the vanilla ice cream for a creamy milkshake: the Mister Choc Summer, irresistible nugget Chocolate. Simple and effective!

  • Kristina Hin

    Vanilla Milk with Chocolate Ice Cubs.

  • Amy

    Vanilla milk with chocolate ice cubes. Chocolate Ice: 200ml milk // 50ml water // 1 tablespoon unsweetened cocoa powder // 1 teaspoon sugar // 1 tablespoon instant coffee (optional) // 70g dark chocolate (66%) Vanilla milk // 600ml milk // 60g sugar // 1 vanilla pod /// For chocolate ice (12-14): Finely chop chocolate and place in a heatproof bowl. Pour milk and water in a saucepan, add sugar, cocoa and coffee and mix thoroughly to avoid lumps. Bring to a boil over medium heat then remove from heat. Pour the mixture over the chocolate, melt 5 minutes then mix gently with a wooden spoon to get a cream smooth and creamy. Cool and pour into an ice cube tray and freeze. For milk with vanilla: Pour milk into a large saucepan, add sugar and stir to dissolve. Slit the vanilla pod in the middle, scrape the seeds and put them in the pan. Bring to a boil over medium heat then remove from fire. Cool, then refrigerate several hours or preferably overnight. To serve, place ice cubes in glasses of chocolate (depending on size of glasses 3-4 ice cubes) and pour over the vanilla milk cold. You can enhance the drink by serving with whipped cream and chocolate into the gourmet dessert by mixing the milk with the vanilla ice cream for a creamy milkshake.

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