Step 1

Line an 8- or 9-inch square pan with foil, extending it over the edges of the pan.

Step 2

Melt dark cooking chocolate with MILKMAID and salt in a heavy saucepan over low heat. Remove from heat. Add the nuts and vanilla. Spread evenly into the prepared pan.

Step 3

Chill for 2 hours or until firm. Remove from the pan by lifting the edges of the foil. Cut into squares.

Step 1

Mix MILKMAID and milk together and add almond syrup and rose syrup into it.

Step 2

Decorate with ice cream and almond flakes.

Step 1

Preheat oven to 180ºC.

Step 2

In a bowl, whisk together the MILKMAID, eggs, coconut milk and milk. Stir in the grated coconut, then pour into a greased baking dish.

Step 3

Bake for approximately 25 minutes.