Description
Recipe created in collaboration with “Dolce e Salato” magazine.
Component 1Coffee Time on a Stick
Ingredients
| 120 gr | Cream 35% |
| 80 gr | Egg yolks |
| 10 gr | Coffee concentrate |
| 10 gr | Jelly |
| 50 gr | Water |
| 360 gr | Edelweiss White Chocolate |
| 600 gr | Cream not too whipped 35% mg |
| 150 gr | ChocoCrock |
Method
Whip the yolks with the coffee. While whipping, add the boiling cream and keep whipping until cooling down. In the meantime melt the White Edelweiss Chocolate at 42°C and emulsify with a part of cream, making the mixture smooth and even. Then add the jelly dissolved in water. Finally thin everything with the remaining cream not too whipped. Add the ChocoCrock. Pour the compound into the moulds, place the sticks and blast chill.
Component 2Igloo Bittra Icing
Ingredients
| 500 gr | Igloo Bittra Dark Chocolate |
| 25 gr | Rice Crispies |
Method
Melt the Igloo Bittra Dark Chocolate 67% at 50°C and add the Rice Crispies.
Preparation
Remove the sticks from the moulds and dip them into the icing to cover a portion of the stick.
