Component 1Dark Chocolate PRO INTENSE 60% ice cream cocoa and Milk Chocolate Grand Cru Los Bejucos 46% cocoa
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.
Batch freeze and put in the blast chiller for 5 minutes.
Decorate and put in the display case.