Grate a little of the chocolate onto a saucer and set aside for garnishing the glasses.
Put the remaining chocolate in a bowl over simmering water or in the microwave to melt until smooth.
Take 4 milkshake style glass and dip top of each glass in the chocolate then sprinkle on some freeze dried coffee, coffee beans and grated chocolate. Set aside until needed.
Line a baking tray with baking paper and using a palate knife or spatula, spread the reaming melted chocolate in an even layer, about 3 mm thick over the paper. Sprinkle with chopped coffee beans and freeze dried mandarin if liked. Refrigerate to harden, about 15 minutes, then break into shards and set aside.
For each shake, put 1-2 teaspoons of instant coffee in a blender and dissolve with a little hot water, sweeten to taste, add 1-2 scoops of the ice cream and pour over the 200 ml of milk. Blend for 30 seconds – 1 minute until well mixed. You may need to do this in 2 batches depending on the size of your blender.
Fill the prepared glasses with the shake. Spoon or pipe a little whipped cream over the top and top with half a donut, add more cream and then the other half donut, more cream, decorate with chocolate shards and drizzle with caramel sauce.