OCOA-EXTRA BITTER GUAYAQUIL NIB ICE CREAM

Recipe

Created by
  • Ramon Morato - Global Creative Innovation Leader for the Cacao Barry® brand
  1. CHOCOLATE ICE CREAM
  2. RED FRUIT JELLY
  3. SPECIAL COATING OF OCOA DARK CHOCOLATE COUVERTURE 70% CACAO
  4. OTHERS
  5. ASSEMBLY

CHOCOLATE ICE CREAM

ingredients preparation
  • 1122g
    water
  • 100g
    cocoa powder
  • 210g
    dextrose
  • 78g
    sucrose
  • 10g
    ice cream stabiliser
  • 80g
    egg yolks
  • 400g
    CHD-N70OCOA
  • 1piece(s)
    vanilla bean
  • 100g
    NID-SE-PEXG

Mix the water with the powdered milk and the dextrose.
Warm up and incorporate at around 40ºC the neutral stabiliser/emulsifier blend with the sucrose, egg yolks and invert sugar.
At around 70ºC, incorporate the couverture and pasteurise the mixture at around 85ºC.
Blend the mixture, incorporate the vanilla and fast chill to 4ºC and leave to rest for between 6 and 24 hours with agitation.
Strain the vanilla pod and process the ice cream in the ice cream maker.
Incorporate the Extra Bitter Guayaquil nibs when the ice cream comes out of the machine and measure out immediately into previously frozen silicone moulds.

RED FRUIT JELLY

ingredients preparation
  • 750g
    red berry and currant puree
  • 45g
    lemon juice
  • 1g
    NH pectin
  • 38g
    dextrose
  • 38g
    invert sugar
  • 6g
    gelatin leaves

Warm up the purée and lemon juice to around 40ºC and incorporate the pectin and dextrose mixture.
Add the invert sugar and stir until it reaches boiling point.
Incorporate the gelatine and pour into ice cream moulds smaller in size than the chocolate ice cream ones (around 14 g per mould).
Place in the freezer.

SPECIAL COATING OF OCOA DARK CHOCOLATE COUVERTURE 70% CACAO

ingredients preparation
  • 800g
    CHD-N70OCOA
  • 150g
    sunflower oil
  • 150g
    cocoa butter

Melt the ingredients together
Use the coating at around 30/35ºC.

OTHERS

ASSEMBLY

Once the ice cream has been measured out, place the previously frozen red fruit jelly on top.
Freeze again and, when necessary, turn the ice creams out of the moulds and coat immediately.
Before the coating crystallises, sprinkle some Extra-Bitter Guayaquil nibs over the top of the ice cream.
Place in the freezer.