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Ice cream
Preparation
ice-cream base mix
mixing spatula
ice-cream machine
tempered chocolate
Step by step (option 1)
1. Beat the ice-cream in the machine as usual.
2. At the end of beating, add the tempered chocolate to the machine
container and beat for 5 more seconds (no longer!!!). 1
3. Pour the ice-cream out of the machine. The cold will congeal the
chocolate immediately and small pieces of chocolate will form in
the ice-cream. 2 3
Step by step (option 2)
4. Beat the ice-cream in the machine as usual.
5. Pour the ice-cream out of the machine into a container. Pour the
chocolate into the ice-cream and work it in with the spatula.
4
6. The cold will congeal the chocolate immediately and small pieces
of chocolate will form in the ice-cream. The pieces will be a
little larger than with option 1. 5
Tip: You can achieve a similar straciatella effect using Cacao
Barry Splitters. These little pieces of chocolate can be beaten in
by the machine straight from the packet, or worked in with the
spatula after the ice-cream is removed from the machine.
Which Cacao Barry products are most suited for flavouring ices or straciatella?
1. Chocolate
All the basic varieties (SSS) are suitable, whether dark, milk or
white. They may be melted and worked into the base ice-cream mix to
produce a smooth and homogeneous ice, or alternatively, for a
straciatella effect, you can beat them at the end of the
preparation process in the machine, or work them in with a spatula
just as described above.
2. or added colour or flavour
You can also make use of our flavoured chocolates or coloured and
flavoured coatings, giving the ice a particularly delicious and
colourful note. Use both to flavour your base ice-cream mix and for
the creation of straciatella effects.
3. Nuts and praliné's
For a genuine nut flavour in ice cream, try Cacao Barry nut pastes
in hazelnut or almond. They can be added during the preparation of
your base ice-cream mix, as can the gianduja chocolates.
Cacao Barry Brésilienne or roasted hazelnut pieces can also be
beaten in to give your praliné ices the crunchy and authentically
nutty note.
4. Chocolate ice coatings
Cacao Barry also offer a range of coatings for ice cream and
frozen desserts in dark, milk and white. These are ideal for giving
ice-creams and ice-lollies a shiny chocolate coating. They contain
more cocoa butter and have a flexible structure, making the
chocolate coating less liable to cracking.
5. Decorations
Cacao Barry decoration products (chocolate vermicelli, Splitters,
brésillienne and roasted hazelnut pieces) are ideal for adding the
finishing touches to coupes and ice desserts.