Component 1Dark Chocolate Grand Cru LOS BEJUCOS cocoa 70% ice cream
Ingredients
| 792 g | Cane sugar |
| 100 g | Dried glucose syrup |
| 100 g | Dextrose |
| 12 g | Locust bean flour |
| 240 g | Natural cocoa 10-12 single-origin Peru |
| 740 g | Dark chocolate grand cru Los Bejucos cocoa 70% |
| 2600 g | Water |
Method
Pasteurise all the ingredients, except for the chocolate, at 85-90°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.
