Evocao Ice Cream "Podwiches"

Evocao Ice Cream "Podwiches"

12 sandwiches
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.
Shelf life:
2 months

Cocoa Jaconde

Used products: Cocoa Jaconde

Preparation: Cocoa Jaconde

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

Used products: Apricot Jelly for Frozen Applications

  • 2.2 oz
    Ponthier Passion fruit puree 10% sugar
  • 7.4 oz
    Boiron Apricot puree 10% sugar
  • 2.4 oz
    glucose powder
  • 2.4 oz
  • 0.1 oz
    pectin NH
  • 2.9 oz
    chopped dried apricots
  • 0.4 oz
    apricot liquor

Preparation: Apricot Jelly for Frozen Applications

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

Used products: Coconut Sorbet

  • 10.9 oz
    granulated sugar
  • 4.6 oz
    glucose powder
  • 2.8 oz
  • 0.3 oz
    Super Neutrose sorbet stabilizer LF
  • 1.8 lb
  • 2.5 lb
    coconut puree

Preparation: Coconut Sorbet

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.

Evocao Ice Cream

Used products: Evocao Ice Cream

Preparation: Evocao Ice Cream

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.


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.