Strawberry Ruby Smoothie

1. Add ice (if needed for the correct frappe consistency) first, then the milk, the frozen strawberries and the ruby ganache for last. You can use strawberry pure if you don't have frozen strawberries. 

2. Blend everything for at least 10 seconds.

3. Pour the frappe into a glass and decorate with white long Mona Lisa pencils.

1. Pour the hot water in a plastic bowl.

2. Add Van Houten Ground Ruby Chocolate and stir gently.

3. Cover the bowl and store in fridge for 12 hours.

4. Take out of the fridge 30-60 minutes before use.

5. Blend with a spatula.

6. Pour into a squeeze bottle and use!