Supreme Chocolate (Created by Stephan Grijspeerd - 'De Zoete Zonde' in Belgium)

Ingredients Preparation
125g Callebaut Intense 60-40
1L ice cream composition
Melt the chocolate and mix in the ice cream composition. Churn the ice cream and collect in a tray
100g Callebaut Strong 70-30-38 Melt the chocolate and spread out thinly on greaseproof paper. Leave to harden in the freezer. Break into pieces and roughly mix into the ice cream

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