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. |
