Evocao Ice Cream "Podwiches"

Used Cacao Barry products
Ice creams

Evocao Ice Cream "Podwiches"

Created by
  • Russ Thayer
    Callebaut® chef Callebaut® CHOCOLATE ACADEMY™ centre USA
Level
level 2

Tips & Tricks
I used coconut oil in the dipping to add yet another coconut flavor, but also because it makes for a softer glazing which is more appealing to eat at frozen temperatures.
Inspiration
I was inspired of course by the name wholefruit, and thus have re-created the look of the cocoa pod. The coconut sorbet evokes the white color of the pulp, and the apricot jelly help to evoke that fresh fruitness of the pulp. Coconut is a rich fatty flavor which I find balances well well the fruity acidity of the chocolate.

Used Cacao Barry products
Recipe components

Cocoa Jaconde

IngredientsPreparation
  • 200g
    eggs
  • 150g
    almond flour
  • 29g
    inverted sugar
  • 57g
    icing sugar
  • 143g
    egg white
  • 61g
    granulated sugar
  • 25g
    all-purpose flour
  • 39g
    butter

Mix the eggs with the almonds, icing sugar, and inverted sugar. You can use a food processor if you like.
Separately, beat the egg whites with the sugar.
Melt the butter and add a little bit of the initial batter to it. Set aside to be incorporated later.
Mix the two batters, always adding the egg mixture to the whipped egg whites first. Add the dry ingredients, mixing carefully. Finally, add the melted butter mixture.
Once everything is mixed, spread into one 60x40 silicone baking mat and bake at 240°C for 4-5 mintues in a convection oven.
Remove from the oven and immediately cover with plastic film to preserve the moisture in the cake. Cool completely.
Freeze the cake to facilitate unmolding from the silicone baking mat.
Cut shapes using a cocoa pod shaped cutter.
Reserve for assembly.

Apricot Jelly for Frozen Applications

IngredientsPreparation
  • 61g
    Ponthier Passion fruit puree 10% sugar
  • 211g
    Boiron Apricot puree 10% sugar
  • 67g
    glucose powder
  • 67g
    dextrose
  • 2g
    pectin NH
  • 82g
    chopped dried apricots
  • 10g
    apricot liquor

Heat the purees to 40°C.
Combine the sugars and pectin, and whisk into the warmed puree.
Bring the mixture to the boil, whisking constantly.
Remove from the heat and whisk in the chopped apricots and the liqueur.
Pour into a shallow tray and cover with plastic film and cool completely.
Once set, mix gently with a spatula and place into a piping bag.
Reserve for assembly.

Coconut Sorbet

IngredientsPreparation
  • 309g
    granulated sugar
  • 129g
    glucose powder
  • 78g
    dextrose
  • 8g
    Super Neutrose sorbet stabilizer LF
  • 830g
    water
  • 1146g
    coconut puree

Combine all the dry powders.
Heat the water to 40°C.
Stream the mixed powders into the water and continue to cook, heating to 85°C.
Hold at 85°C for 1 minute, then remove from the heat and blend in the coconut puree.
Refrigerate overnight.
The next day, blend the mixture again and process in the ice cream machine.
Extract immediately into piping bags and pipe onto prepared cocoa and apricot insert.
Freeze.

Evocao Ice Cream

IngredientsPreparation
  • 352g
    Heavy Cream 35%
  • 1456g
    whole milk
  • 100g
    invert sugar
  • 191g
    granulated sugar
  • 59g
    skimmed milk powder
  • 335g
    Ice cream stabilizer LF STAB2000

Combine the heavy cream, milk and invert sugar.
Heat to 40°C.
Combine the sugar, skimmed milk powder and ice cream stabilizer.
Whisk the dry mixture into the warm milk mixture.
Heat to 85°C while stirring.
Remove from the heat and blend in the Evocao chocolate using an immersion blender.
Rapidly cool to 3°C and mature overnight in the refrigerator.
Spin in the ice cream machine.
Immediately place into a piping bag and use to assemble the dessert.

Evocao Ice Cream Dipping Glaze and Spray

IngredientsPreparation

Melt all together and use around 35-40°C to dip, glaze or spray frozen ice cream products.

Assembly

Pipe a border of coconut sorbet onto one of the joconde cocoa pods.
Pipe the apricot jelly in the center of the coconut sorbet.
Place a second joconde cocoa pod on top and press lightly to level it.
Blast freeze the preparation.
Pipe the Evocao chocolate ice cream in a cocoa pod pattern on top of the ice cream sandwich.
Blast freeze the preparation.
Spray the Evocao chocolate ice cream with the spray mixture to create a velvet effect.
Dip the sides of the sandwich in the dipping glaze.