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  1. Home
  2. Intense Chocolate Bar With Healthy Cocoa Nibs, Seeds and Dried Fruits

Milky Chill American Ice Cream

For this recipe you can use the Pavoni PX070 Tango mould in which you can mount the delicious layers one by one: starting with the crunchy base, followed by an American Ice cream based on Arriba Blend of Origins Chocolate and a Java Gelato. Finish with a home-made caramel glazing and with a pistachio-flavoured piece of pastry "Morbidezza di Bronte" for a delicous dessert experience. Not for beginning chefs!

Recipe

Created by
  • Leonardi di Carlo - Callebaut® Ambassador and pastry consultant
  1. American Ice Cream Arriba 39%
  2. American Ice Cream Java 32.6%
  3. Crunchy base with cocoa nibs
  4. Morbidezza di Bronte
  5. Caramel glazing

Products

Cocoa - Cocoa Butter - 4kg Callets

American Ice Cream Arriba 39%

ingredients preparation
  • 595g
    Whole milk
  • 93g
    35% cream
  • 17g
    granulated sugar
  • 37g
    dextrose
  • 30g
    invert sugar
  • 4g
    neutro 5
  • 224g
    811NV

Consult the step-by-step guide on how to create delicious American Ice Cream (attached).

American Ice Cream Java 32.6%

ingredients preparation
  • 661g
    Whole milk
  • 70g
    granulated sugar
  • 13g
    dextrose
  • 53g
    powdered glucose DE 30
  • 5g
    neutro 5
  • 198g
    JAVA

Consult the step-by-step guide on how to create delicious American Ice Cream (attached).

Crunchy base with cocoa nibs

ingredients preparation
  • 150g
    NIBS-S502
  • 300g
    granulated sugar
  • 300g
    flour (00 w 150-160)
  • 2g
    vanilla bean
  • 300g
    82% butter
  • 150g
    roasted hazelnut powder (with skin)
  • 5g
    sea salt

Gently mix together all the ingredients with the ground cocoa nibs. Lay out a layer with a thickness of 2 mm between two sheets of baking parchment.

Bake at 150°C in a fan oven with an open valve for about 25 minutes.

Morbidezza di Bronte

ingredients preparation
  • 430g
    almond powder
  • 180g
    icing sugar
  • 140g
    invert sugar
  • 70g
    potato starch
  • 350g
    egg white
  • 300g
    NPO-PI1
  • 160g
    maize oil
  • 300g
    egg white
  • 300g
    granulated sugar

Blend the first seven ingredients together, and gently mix them with the egg white that has been whisked together with the sugar.

Spread 1,200 g of the mixture out on a 40 x 60 baking tray. Bake at 190°C for 10-12 minutes.

Caramel glazing

ingredients preparation
  • 300g
    granulated sugar
  • 300g
    water
  • 200g
    dextrose
  • 125g
    invert sugar
  • 125g
    powdered glucose DE 30
  • 24g
    golden gelatin
  • 120g
    Cocoa - Cocoa Butter - 4kg Callets

Whisk the first four ingredients together, add them to the liquid cream while stirring, and then add the salt and the flavouring ingredients. Finally, stir the whole together by hand with all the ingredients in powder form. Spread 900 g of the mixture out on a 40 x 60 baking tray.

Bake in a fan oven with a closed valve at 200°C for 8-10 minutes.

Note: very soft, excellent structure.

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Power chocolate gelato

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