BY CHEF SARFARAZ AHMED
TRESIND
@ THE LOUNGE
WESTIN, RAJARHAT
INGREDIENTS QUANTITY:
- Black coffee 30 gm
- Vanilla ice cream 300 gm
- Milk 100 ml
- Milk chocolate 54% 300 gm
METHOD:
- Mix coffee powder, vanilla ice cream and milk to a homogenous mix.
- Take a stone shape mold and fill them.
- Freeze the mix and retain.
- Melt chocolate and temper.
- Coat each pebble with chocolate and put in refrigerator for 3 hours.
- Serve chilled
![](https://thetravelandtourismtimes.com/wp-content/uploads/2023/03/1-33.jpg)
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