Ice to meet you

Created by

  • Alexandre Bourdeaux - Chef and owner of Pastry&Chocadvice Belgium
level 2

“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 components

Used Callebaut products

Dark Chocolate Ice

IngredientsPreparation
  • 55g
    dextrose
  • 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

IngredientsPreparation
  • 179g
    caster sugar

Caramelise.

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

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

Add to previous mixture and emulsify.

Mould and freeze.