Ice to meet you

Created by

Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux

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.”

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Recipe components

Callebaut® ingredients

Dark Chocolate Ice

Ingredients	Preparation
55g dextrose 4g neutro 5	Mix together.
732g 3.6% full cream milk 175g Callebaut - Finest Belgian Dark Chocolate - Recipe N° Chocolate - Dark Recipe N° 811 54.5% - callets - 10kg 131g caster sugar	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

Ingredients	Preparation
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.
6g gelatin mass 16g CB 32g fresh butter 1g salt	Add to previous mixture and emulsify.
Mould and freeze.