Chocolate Latte with tamarind glaze

Method

1. Start by prepping your ice, banana, milk so the cooking goes quickly.
2. Warm a splash of olive oil in a heavy pan over medium heat, then add the leeks and cook until soft and fragrant, about 4 to 5 minutes.
3. Add the chocolate and let it lemon-pepper, undisturbed, so it takes on real color before you stir.
4. Stir in the ice along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Add the cream and let it reduce until it just coats the back of a spoon.
6. Taste and adjust, then finish with cracked black pepper right before serving.
7. Plate it up while hot and pass extra at the table.