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.”


Created by
  • Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux

Dark Chocolate Ice

ingredients preparation
  • 55g
  • 4g
    neutro 5

Mix together.

  • 732g
    3.6% full cream milk
  • 175g
  • 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


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

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

  • 6g
    gelatin mass
  • 16g
  • 32g
    fresh butter
  • 1g

Add to previous mixture and emulsify.

Mould and freeze.

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