Skip to main content
A Barry Callebaut Brand
My Barry Callebaut
  • Careers
  • Contact
Products
See all products
Articles
See all articles
Recipes
See all recipes
Show results
Ogonblink
  • Products
  • Segments
  • Services
  • Brands
  • Trends & Insights
  • Sustainability
    • About sustainability
    • Forever Chocolate
    • Sustainability stories
    • ESG
  • About Us
    • About Us
    • Investor Relations
    • Media
    • Our history
A Barry Callebaut Brand
Ogonblink
  1. Home
  2. Chocolate Bar With Salted Caramel and Crispearls™

Ice to meet you

“Arriving at the final stage in the process, it is time to refresh yourself and enjoy an ice cream dipped in chocolate with a salted caramel centre. The chocolate is used in two applications: incorporated in the ice cream and as coating of the ice cream. Demonstrating once again the amazing possibilities of this fantastic ingredient.”

Recipe

Created by
  • Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux
  1. Dark Chocolate Ice
  2. Caramel Centre

Products

Cocoa - Cocoa Butter - 4kg Callets

Dark Chocolate Ice

ingredients preparation
  • 55g
    dextrose
  • 4g
    neutro 5

Mix together.

  • 732g
    3.6% full cream milk
  • 175g
    811NV
  • 131g
    caster sugar

Pour together in pasteurisor and mix with previous mixture. Heat to 75°C.

Pour in ice bath and take out at -11°C.

Caramel Centre

ingredients preparation
  • 179g
    caster sugar

Caramelise.

  • 16g
    glucose syrup DE 60
  • 98g
    35% cream
  • Q.S.
    Vanilla

Boil syrup and add to previous mixture with cream and vanilla.
Remove from heat.

  • 6g
    gelatin mass
  • 16g
    Cocoa - Cocoa Butter - 4kg Callets
  • 32g
    fresh butter
  • 1g
    salt

Add to previous mixture and emulsify.

Mould and freeze.

Discover more recipes

Almond and chocolate ice cream cake

Honey & chocolate ice cream

Caramel variegato

Caramel variegato

Chocolate and mint ice cream

Chocolate and mint ice cream

Power chocolate gelato

Power chocolate gelato

Footer menu

  • Important links
    • Brands
    • Trends & Insights
    • Sustainability
    • Careers
    • Contact
    • Report a concern
  • Products
    • Chocolate
    • Chips & Chunks
    • Cocoa
    • Cacaofruit
    • Fillings
    • Coatings
    • Nuts
    • Decorations & inclusions
    • Food colorants
    • Personalisation sheets
    • View All
  • Segments
    • Confectionery
    • Bakery & Pastry
    • Dairy & Drinks
    • Ice Cream & Desserts
  • Services
    • Trends, Co-creation and Inspiration
    • Technical and R&D
    • Sourcing
    • Chocolate Academy
    • Sustainable Choices Support

Account & settings

My Barry Callebaut
© 2025 Barry Callebaut. all rights reserved

Footer - meta navigation

  • Responsible Disclosure Policy
  • Legal information
  • Privacy & cookie policy
  • Cookie settings

Navigation

Ogonblink

Main menu (mobile)

  • Products
  • Segments
  • Services
  • Brands
  • Trends & Insights
  • Sustainability
    • About sustainability
    • Forever Chocolate
    • Sustainability stories
    • ESG
  • About Us
    • About Us
    • Investor Relations
    • Media
    • Our history
My Barry Callebaut
  • Careers
  • Contact

Choose your region.

Brand not available in your region

Loading...
Loading