Dark chocolate canneloni with almond and cocoa nib ice cream

Created by

  • Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux
level 2

This recipe combines the flavours of Brazil in an excitingly delicious dessert. Single Origin chocolate Brazil has a powerful cocoa body with nice fresh fruity hints. Perfect for pairing with exotic flavours such as pineapple and rounding it off with the creaminess of the almond crémeux. Making this recipe requires some advanced pastry skills, especially the chocolate cannelloni. It can be replaced with a ready-made chocolate cup, of course.

Dark chocolate canneloni with almond and cocoa nib ice cream

Recipe components

Cocoa nib ice cream

  • 200g
    caster sugar
  • 55g
  • 125g
    atomised glucose
  • 50g
  • 6g

Mix together.

Add these with the previous mixture to the pasteuriser and pasteurise overnight. Then turn into ice cream.

Almond crémeux

  • 190g
  • 50g
    glucose syrup DE 60
  • 50g
    invert sugar
  • 40g
    0% fat powdered milk

Mix together and bring to a boil.

Pour the previous mixture over the chocolate to melt.
Add the gelatine mass and emulsify.

  • 155g
    unsweetened almond paste
  • 430g
    35% cream

Add to the mixture and emulsify.
Cool down to 4°C.

Spicy pineapple salad

  • 100g
    pineapple puree
  • 100g
  • 100g

Cook into syrup and leave to cool.

  • 1piece(s)
    diced pineapple
  • Q.S.
    pink peppercorn powder
  • Q.S.
    fresh ginger
  • Q.S.
    fresh coriander
  • 1pod(s)
    Tahitian vanilla

Mix together with the rest of the ingredients.

Brazil chocolate mousse

  • 120g
    whole milk
  • 30g
    invert sugar

Mix and heat up to 40°C.

Pour the previous mixture over the chocolate and emulsify.

  • 210g
    half whipped cream 35%

Fold in the chocolate mixture when it has cooled to 35°C.