Willie's childhood classic

Chocolate Milkshake

Prep Time

5 minutes

Cooking Time

0

Serves

2

Ingredients

50g 100% cacao. (Suggestion, Indonesian Black 100% Javan Dark Breaking Cacao or Milk of the Gods for children.)
2 tbsp. raw cane sugar
400ml full-fat organic milk
6 ice cubes

Equipment:
Saucepan
Blender

 

Method

  1. Put the cacao, sugar and half the milk in a saucepan and warm over a moderate heat until just starting to boil, stirring constantly to dissolve the sugar and cacao. Remove from the heat, stir in the remaining milk and leave to stand until cold. Chill in the refrigerator.
  2. Pour the chilled chocolate milk into a blender, add the ice cubes and blitz for about 1 minute, until thoroughly mixed.
  3. Pour into tall chilled glasses and serve with a straw.

Ingredients

50g 100% cacao. (Suggestion, Indonesian Black 100% Javan Dark Breaking Cacao or Milk of the Gods for children.)
2 tbsp. raw cane sugar
400ml full-fat organic milk
6 ice cubes

Equipment:
Saucepan
Blender

 

Method

  1. Put the cacao, sugar and half the milk in a saucepan and warm over a moderate heat until just starting to boil, stirring constantly to dissolve the sugar and cacao. Remove from the heat, stir in the remaining milk and leave to stand until cold. Chill in the refrigerator.
  2. Pour the chilled chocolate milk into a blender, add the ice cubes and blitz for about 1 minute, until thoroughly mixed.
  3. Pour into tall chilled glasses and serve with a straw.
Be inspired

Be inspired

Our single estate couverture chocolates all have distinctive flavour profiles. Choose the one that best suits your recipe. ​
Room temperature

Room temperature

Melted chocolate hates coming into contact with cold ingredients. If you are making a mousse for example, take the eggs and cream out of the fridge an hour or so before and use them when the chill has gone off them. ​
Melting chocolate

Melting chocolate

Never let your bowl touch the water. Always melt chocolate very slowly, and stir constantly. Take even more care to go slowly with milk and white chocolates.​
Cool your chocolate

Cool your chocolate

Don’t try folding cream or beaten egg whites into melted chocolate that you have just taken off the heat. Cool it for a few minutes first.​