Menu

Light & Dark Variegato (Created by Stephan Grijspeerd - 'De Zoete Zonde' in Belgium)

Ingredients Preparation
125 g Callebaut Select W2
1L ice cream composition
Melt the chocolate and mix in the ice cream composition. Churn and collect in a tray
125g Creme dell' Artigiano Nocciola, Fondente or Extra Bitter (at your choice)
sunflower oil
Soften by heating to +/- 35°C and mix in 10 % sunflower oil. Pour over the ice cream and roughly mix in by hand to create a marbling effect. Put away in the shock freezer for a few minutes.

We use cookies to help us improve your experience on our websites. Do you wish to accept cookies? Accept More info