Make a well when piping the sorbet to have clean edges around the mold.
The Evocao WFC inspried me to create a plant based frozen novelty.
I paired it with blood orange to complement the fresh, intense flavor of the Evocao.
The ideal temperature is -6°C when serving this novelty.
Scale 533g of fresh blood orange juice.
Sift the almond flour and cocoa powder together.
Blood Orange Gelee
Scale 534g of fresh blood orange juice.
Melt the Evocao chocolate to 40°C.
With tempered Evocao chocolate, make a disk with a 65mm and a 35mm circle.