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 ยฐC, then add the sugar mixed with the dry powdered ingredients. At 50 ยฐC add the cream and pasteurise to 85 ยฐC, add the dark chocolate and cool to 4 ยฐC. 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 ยฐC, then add the sugar mixed with the dry powdered ingredients. Pasteurise at 90 ยฐC. Once this temperature has been reached, add the dark chocolate (broken into small pieces) and cool to 10 ยฐC.
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.
