Ice to meet you

Created by

  • Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux

“Arriving at the final stage in the process, it is time to refresh yourself and enjoy an ice cream dipped in chocolate with a salted caramel centre. The chocolate is used in two applications: incorporated in the ice cream and as coating of the ice cream. Demonstrating once again the amazing possibilities of this fantastic ingredient.”

Recipe instructions

(Fill in the desired quantity and recalculate)

Dark Chocolate Ice

  • 55g
  • 4g
    neutro 5

Mix together.

Pour together in pasteurisor and mix with previous mixture. Heat to 75°C.

Pour in ice bath and take out at -11°C.

Caramel Centre

  • 179g
    caster sugar


  • 16g
    glucose syrup DE 60
  • 98g
    35% cream
  • Q.S.

Boil syrup and add to previous mixture with cream and vanilla.
Remove from heat.

Add to previous mixture and emulsify.

Mould and freeze.