Component 1Dark Chocolate PRO INTENSE 60% ice cream cocoa and Milk Chocolate Grand Cru Los Bejucos 46% cocoa
Ingredients
1000 g | Whole milk |
650 g | Water |
325 g | Sugar |
45 g | Inverted sugar |
80 g | Dextrose |
50 g | Skimmed milk powder |
10 g | Neutral base 4 g |
75 g | Egg yolks |
70 g | Cocoa 22/24 dark |
150 g | Milk chocolate Grand Cru Los Bejucos 46% cocoa |
Method
Pasteurise all the ingredients, except for the chocolate, at 90°C, add the chocolate as the temperature drops and leave to cool. Rest for at least 6 hours.
Preparation
Batch freeze and put in the blast chiller for 5 minutes.
Presentation
Decorate and put in the display case.