Iced Arabic chocolate
-
Good to go
-
Quick & easy (production)
From timeless classics to modern innovation, enjoy your iced chocolate like never before with Power 41 Arabic Chocolate!
- Level:
-
Easy
- Makes:
-
600 gr mix
- Shelf life:
-
3 days
- Conservation:
-
+3 Celsius
Power 41 iced arabic chocolate
Ingredients: Power 41 iced arabic chocolate
-
15 piece(s)coffee beans
-
7 piece(s)whole green cardamom
Preparation: Power 41 iced arabic chocolate
- Roast the coffee beans at 150°C for 5 minutes and crush them with the cardamom seeds.
Ingredients: Power 41 iced arabic chocolate
-
150 gwhole milk
Preparation: Power 41 iced arabic chocolate
- Add them to the boiling milk and infuse for 5 minutes.
Ingredients: Power 41 iced arabic chocolate
Preparation: Power 41 iced arabic chocolate
- Strain and pour over the Power 41 and emulsify.
Ingredients: Power 41 iced arabic chocolate
-
300 gice cubes
Preparation: Power 41 iced arabic chocolate
- Cool down to 25°C.
- Add the ice cubes and blend in the mixer.
Velvet whipped ganache
Ingredients: Velvet whipped ganache
-
200 gCream 35%
-
20 gInvert sugar
-
20 gGlucose
-
2 piece(s)vanilla bean
Preparation: Velvet whipped ganache
- Warm up the cream, inverted sugar, glucose and vanilla. Infuse for 10 minutes.
Ingredients: Velvet whipped ganache
Preparation: Velvet whipped ganache
- Pour over the chocolate and the Cocoa Butter.
Ingredients: Velvet whipped ganache
-
300 gCream 35%
Preparation: Velvet whipped ganache
- Emulsify and add the cold cream.
- Rest for 12 hours then whip lightly.
Finition
Top with the lightly whipped FBC Callebaut® Velvet ganache, and decorate with Mona Lisa® Milk Chocolate CrispearlsTM and Mona Lisa® Dark Chocolate Shavings.
Comments