Vanilla ice cream with a chocolate touch
“Conching is the process that gives ingredients their full meaning. It causes chocolate to see the light of day for the first time and makes it ready to be part of new wonderful creations.”
Vanilla ice cream
Mix together and add previous mixture at 85°C. Strain and leave to cool
Melt together at 35°C and dip ice cream in it.
You can also use milk and white chocolate. To decorate your Magnum with a logo, pour chocolate onto a transfer