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

Callebaut® ingredients

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.