OCOA-EXTRA BITTER GUAYAQUIL NIB ICE CREAM

Ice creams

OCOA-EXTRA BITTER GUAYAQUIL NIB ICE CREAM

Created by
  • Ramon Morató
    Global Creative Innovation Leader for the Cacao Barry® brand
Level
level 2
Dosage
Ingredients for around 25 units of 100 g ice creams
Recipe components

CHOCOLATE ICE CREAM

IngredientsPreparation

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

IngredientsPreparation
  • 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

IngredientsPreparation

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

OTHERS

IngredientsPreparation

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.