HOW TO MAKE MARBLE CHOCOLATE VANILLA COKE RECIPE

Recipe by : chef ssentongo

Here’s a fun and delicious Marble Chocolate Vanilla Coke recipe that combines the flavors of chocolate and vanilla with Coca-Cola for a creamy, fizzy treat!

Marble Chocolate Vanilla Coke Recipe

Servings: 1
Prep Time: 5 minutes

Ingredients:

• 1 can (12 oz) Coca-Cola (chilled)
• 2 tbsp vanilla ice cream
• 1 tbsp chocolate syrup (or chocolate sauce)
• Whipped cream (optional, for topping)
• Maraschino cherry (optional, for garnish)
• Crushed ice (optional)

Instructions:

1. Prepare the Glass:

• If desired, drizzle chocolate syrup along the inside of a tall glass for a marbled effect.
• Add crushed ice (optional) for extra chill.

1. Add Ice Cream:

• Scoop vanilla ice cream into the glass.

1. Pour Coke:

• Slowly pour chilled Coca-Cola over the ice cream to create a fizzy float.

1. Swirl in Chocolate:

• Drizzle chocolate syrup on top and gently swirl with a spoon for a marbled look.

1. Garnish & Serve:

• Top with whipped cream and an extra drizzle of chocolate.
• Add a cherry on top for a classic touch.
• Serve immediately with a straw and a spoon!

Tips:

• For a stronger chocolate flavor, mix chocolate syrup into the Coke before pouring.
• Try vanilla Coke instead of regular for extra vanilla sweetness.
• For an adult version, add a splash of vanilla vodka or chocolate liqueur.

Enjoy your creamy, fizzy, and marbled Chocolate Vanilla Coke Float!

HOW TO MAKE CLASSIC CHOCOLATE CROISSANTS RECIPE

Classic Chocolate Croissants (Pain au Chocolat) Recipe

Servings: 8 croissants
Prep Time: 20 mins (+ overnight chilling)
Bake Time: 15–20 mins
Difficulty: Medium (requires patience for lamination)

Ingredients:

For the Dough:

• 3 ½ cups (450g) all-purpose flour (plus extra for dusting)
• ¼ cup (50g) granulated sugar
• 1 tsp salt
• 1 tbsp instant yeast (or active dry yeast, proofed)
• 1 cup (240ml) warm milk (about 110°F / 43°C)
• ½ cup (115g) unsalted butter, softened (for dough)

For Lamination:

• 1 ¼ cups (280g) cold unsalted butter (for layering)

Filling & Finishing:

• 8 oz (225g) dark chocolate batons (or chocolate bars cut into sticks)
• 1 egg (for egg wash)
• 1 tbsp water

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Instructions:

1. Make the Dough

• In a bowl, mix flour, sugar, salt, and yeast.
• Add warm milk and softened butter, then knead (by hand or mixer) for 5–7 mins until smooth.
• Cover and let rise 1 hour (or until doubled).

2. Laminate the Dough (Butter Layers)

• Prep butter block: Place cold butter between parchment paper and pound/flatten into an 8×5-inch rectangle. Chill.
• Roll & fold dough: On a floured surface, roll dough into a 10×15-inch rectangle. Place the butter block in the center, fold the dough over it (like a letter), and seal edges.
• First fold: Roll out to 8×18 inches, then fold into thirds (like a letter). Chill 30 mins.
• Repeat rolling/folding 2 more times, chilling between each fold.

3. Shape & Fill

• Roll dough into a 16×12-inch rectangle, then cut into 8 long triangles.
• Place 2 chocolate batons at the wide end of each triangle, then roll tightly toward the tip.
• Curve ends slightly to form a crescent.

4. Final Proof & Bake

• Place croissants on a baking sheet, cover, and let rise 1–2 hours (until puffy).
• Preheat oven to 375°F (190°C).
• Whisk egg + water for egg wash, brush over croissants.
• Bake 15–20 mins until golden brown.

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Tips for Success:

✅ Keep butter cold—warm butter will melt into the dough.
✅ Use high-fat butter (European-style, 82% fat) for flakier layers.
✅ Don’t skip chilling—resting relaxes the gluten for easier rolling.

Enjoy your buttery, flaky, chocolate-filled croissants! 🥐🍫

Want a shortcut? Use store-bought puff pastry and chocolate bars for quicker results!