Chocolate Milkshake
Section: Blended: Frappés, Shakes and Granitas · chocolate · dairy · blend
Glass: 400 ml مثلّج
Ingredients (as the source specifies)
- صوص شوكولاتة داكنة 30 ml
- كاكاو خام 10 g
- حليب 200 ml
- أساس فانيليا 20 g
- ثلج 100 g
Energy, derived from the ingredient list
Computed line by line against the source's own coefficient table. Nothing here is typed in.
- صوص شوكولاتة داكنة 30 ml · 30 × 3 = 90 kcal
- كاكاو خام 10 g · 10 × 2.3 = 23 kcal
- حليب 200 ml · 200 × 0.64 = 128 kcal
- أساس فانيليا 20 g · 20 × 4 = 80 kcal
- ثلج 100 g · 0 kcal
Derived total: ≈ 320 kcal
Caffeine, derived from the ingredient list
The derivation is incomplete: these lines name a caffeine carrier the source states no factor for, so no total is published - an understated safety figure is worse than none:
- صوص شوكولاتة داكنة 30 ml
Allergens, as the source states them: `MILK` `SOY`
Operating procedure
Applies to: a thick blended milkshake of vanilla ice cream, chocolate sauce, and cold milk, blended to a straw-standing body.
Target: under 75 seconds of blending; serve immediately.
- Portion the vanilla ice cream by weight to the recipe spec from a firm, evenly frozen tub.
- Portion the chocolate sauce by weight or pump count to the recipe spec, not by eye.
- Pull cold milk from the correct, freshly dated container into a measuring jug.
- Chill the serving glass and, if plating, have extra chocolate sauce ready for lining or drizzle.
- Rinse and sanitize the blender jar and blade before the first drink of the run.
- Load liquid first: pour the cold milk into the blender jar, then add the chocolate sauce.
- Milk and sauce first give a clear blade and a fluid base for the ice cream to fold into.
- Add the weighed chocolate sauce, measured to the recipe spec.
- Sauce weighed or pumped to spec — an eyeballed pour makes the shake either flat or over-sweet.
- Add the weighed ice cream on top.
- Ice cream weighed to spec against milk (a starting point of roughly 2 parts ice cream to 1 part milk) sets a repeatable thickness.
- Pulse to fold everything together, then run continuous just until smooth and evenly colored.
- Blend only until the color is uniform with no chocolate streaks — over-blending warms and thins the shake.
- Check the body: it should hold a straw upright and resist a spoon; adjust with ice cream or cold milk before pouring.
- Too thin — add a scoop of ice cream and re-pulse; too stiff — add a splash of cold milk.
- Pour into the chilled glass, add an optional chocolate drizzle, and serve immediately with a wide straw and spoon.
- A milkshake softens and loses its body within minutes — serve straight away.
- Texture is velvet-smooth with an even color and no chocolate streaks or unblended chunks.
- Body is thick enough that a straw stands upright and it resists a spoon.
- Chocolate and vanilla are balanced — chocolatey but not cloying; served immediately.
Thickness lives in the ice-cream-to-milk ratio, not blend time — start around 2:1 by weight. Weigh the sauce for a consistent chocolate hit without over-sweetening, and serve to order — a standing shake softens fast.