Origine chocolate Ghana - soy sauce - nori caramel ice cream

Used Cacao Barry products
Ice creams

Origine chocolate Ghana - soy sauce - nori caramel ice cream

Used Cacao Barry products
Recipe components

Hazelnut sablé

IngredientsPreparation
  • 370g
    82% butter
  • 20g
    hazelnut paste
  • 290g
    confectioner's sugar
  • 130g
    toasted hazelnut flour
  • 595g
    plain flour
  • 85g
    strong flour
  • 9g
    fine salt
  • 140g
    whole egg(s)

Cut the cold butter into small cubes. Mix flours with the sugar and salt in the food processor. Mix all the solid ingredients in the machine with the paddle and add the cubed butter and hazelnut paste. Work until a homogeneous, sandy texture is achieved. Add the eggs at room temperature and mix until a compact dough is formed. Form two squares of approximately 800 g of dough and cover completely with plastic film. Leave to rest in the refrigerator for at least 4 hours. Roll out the dough to 2.5 mm thick. Leave the sheets to rest on a baking tray covered with baking paper in the refrigerator for an hour. Cut out with a 9 cm diameter ring. Oven settings: 160°C low fan, 0% humidity. Slightly underbake the biscuits.

Nori caramel

IngredientsPreparation
  • 100g
    fondant
  • 40g
    isomalt
  • 40g
    glucose syrup DE 44
  • 40g
    Nori

Create a caramel with the sugars and heat to 140°C. Leave the caramel to cool, blend with the nori in a food processor, create a dust and set aside until ready to use.

Origine chocolate Ghana - soy sauce ice cream

IngredientsPreparation
  • 175g
  • 545g
    milk
  • 65g
    soy sauce
  • 90g
    dextrose
  • 80g
    sucrose
  • 40g
    glucose syrup DE 44
  • 5g
    ice cream stabiliser

Heat the milk, cream and invert sugar to 40°C. Mix the solid ingredients and sprinkle into the liquid part. Bring to the boil and pour onto the dark chocolate, emulsify well with a blender. Leave the ice cream base to mature in the refrigerator for 24 hours.

Assembly

Sprinkle the biscuits with the nori caramel dust, creating the desired decoration, and bake at 180°C 0% humidity, no fan. Remove from the oven and sprinkle with Mycryo®. Churn the ice cream and spoon into 8 cm diameter inox rings on a Silplat, smooth the surface and freeze. Unmould the ice cream on top of the biscuit and cover with another biscuit.