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Bicchierino Soft

Small soft chocolate glass with chocolate sauce, decorated with Cialde a Cuore e Ventagli Wafercacao.

Chocolate Ice Cream For Soft

Ingredients

Fresh milk 1030 g
38% fresh cream 100 g
Sugar 260 g
22% cocoa powder 100 g
65% dark chocolate 100 g
Skimmed milk powder 25 g
38DE glucose syrup 20 g
Milk base 50 (hot) 50 g

Method

Heat the milk to 40 °C, then add the sugar mixed with the dry powdered ingredients. At 50 °C add the cream and pasteurise to 85 °C, add the dark chocolate and cool to 4 °C. Process using the soft ice cream method.

Dark Chocolate Sauce Topping

Ingredients

Water 500 g
Sugar 150 g
38DE glucose syrup 100 g
22% cocoa powder 100 g
65% dark chocolate 100 g

Method

Heat the water to 50 °C, then add the sugar mixed with the dry powdered ingredients. Pasteurise at 90 °C. Once this temperature has been reached, add the dark chocolate (broken into small pieces) and cool to 10 °C.

Preparation

Put a teaspoon of cocoa nibs at the bottom of the glass, dispense the soft ice cream through the classic star nozzle and decorate with the chocolate sauce. Finish with Cialde a Cuore and Ventagli Wafercacao.

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