Component 1Dark Chocolate PRO INTENSE 60% ice cream cocoa and Milk Chocolate Grand Cru Los Bejucos 46% cocoa
Ingredients
| 1000 g | Whole milk |
| 650 g | Water |
| 325 g | Sugar |
| 45 g | Inverted sugar |
| 80 g | Dextrose |
| 50 g | Skimmed milk powder |
| 10 g | Neutral base 4 g |
| 75 g | Egg yolks |
| 70 g | Cocoa 22/24 dark |
| 150 g | Milk chocolate Grand Cru Los Bejucos 46% cocoa |
Method
Pasteurise all the ingredients, except for the chocolate, at 90°C, add the chocolate as the temperature drops and leave to cool. Rest for at least 6 hours.
Preparation
Batch freeze and put in the blast chiller for 5 minutes.
Presentation
Decorate and put in the display case.
