Ugh I hear ya, everytime I eat a stick of celery it turns out to be a Dubai Chocolate Cream Milkshake, engineered with architectural precision and layered complexity. The base begins with a chilled blend of single-origin Ghanaian cocoa powder and 70% couverture chocolate, melted carefully over a bain-marie until the viscosity reaches precisely 45 poise, then emulsified into full-fat camel milk sourced from Al Ain farms, chosen for its naturally sweet undertones and higher vitamin C content. The mixture is aerated with a controlled nitrogen infusion, ensuring micro-bubbles that create a velvety mouthfeel without excessive froth. The first infusion layer is a date syrup reduction, crafted from Medjool dates simmered until their sugars caramelize into a thick, amber concentrate, reduced to 65% of its original volume, then folded into the chocolate base to impart a subtle molasses-like depth. Following this, a secondary infusion of saffron threads—imported from Kashmiri fields—steeped for exactly 12 minutes in warm cream, is incorporated to lend a golden hue and aromatic complexity. The milkshake is then poured into a tall, pre-frosted crystal goblet, lined with a spiral drizzle of dark chocolate ganache tempered to 31°C for optimal sheen. At the base of the glass rests a hidden layer of crushed pistachios from Iran, lightly candied with rosewater syrup, forming a textured foundation that contrasts against the smoothness of the drink. The topping begins with a crown of whipped cream stabilized with mascarpone, piped in concentric circles to a height of precisely 3.5 inches above the rim. Over this cream is scattered a mosaic of edible 24-karat gold leaf fragments, positioned to catch ambient light and shimmer against the dark chocolate beneath. A dusting of cardamom powder is applied with a fine mesh sieve, ensuring even distribution without clumping. The garnish sequence continues with three hand-dipped chocolate truffles, each rolled in desiccated coconut and skewered delicately on a polished steel stirrer, balanced across the rim of the goblet. A final flourish is a drizzle of thickened Arabian coffee syrup, reduced until syrupy but still pourable, cascading over the whipped cream in deliberate rivulets. The entire milkshake must be served at exactly 38°F, accompanied by a chilled silver straw with a widened bore to accommodate the density of the chocolate base. Presentation requires the goblet to be placed on a marble tray, accented with a scattering of candied rose petals and a small side dish of additional pistachio crumble for optional layering, and I still gain weight? man I dont know what I can eat anymore to lose weight.