Chocolate is one of those products that never goes out of fashion. Indeed, it is one of the central pillars in the temple of pastry, where chocolate ice creams are always among the most requested products in ice cream shops, pastry shops and restaurants. The Artisanal ice cream recipe book opens up a whole spectrum of possibilities for those who want to test new chocolate combinations with recipes created by the top professionals. In this volume you will find 16 distinct recipes.
If you want to experiment with new chocolate combinations you have gastronomic ice creams laced with Gran Marnier, or more daring recipes that include chilli and mascarpone cheese. You will discover ice creams made with cocoa or with a coating, and from all different kinds of chocolate – dark, milk, white and blond.
And you will learn about the current trends in ice cream making, both in terms of technique and flavour. Within the family of chocolate ice creams we highlight the role of white chocolate. So in the Recipe Book you will find recipes for white chocolate with cardamon seeds and toasted almonds, or with Tahitian vanilla and gentian.
White chocolate with toasted almonds
- 660 g milk
- 100 g cane sugar
- 50 g dextrose
- 40 g skimmed milk powder
- 80 g white chocolate
- 70 g 39% cream
- 4 g neutral emulsifier
Heat up the milk, cream, sugar, skimmed milk powder and dextrose in a bain marie. Once the mixture reaches 50ºC, add the white chocolate. Cook gently in bain marie at 60ºC while continuously stirring or at 85ºC in the pasteurizer. Process in an ice cream machine. During the extraction, add homemade dulce de leche, white chocolate and toasted almonds. It is also possible to add the almonds before serving the ice cream.
Melchor y Camilo Mazzini – AH 151