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.
