Origine chocolate Ghana - soy sauce - nori caramel ice cream | Ogonblink

Ingredients

• 370 g 82% butter
• 20 g hazelnut paste
• 290 g confectioner's sugar
• 130 g toasted hazelnut flour
• 595 g plain flour
• 85 g strong flour
• 9 g fine salt
• 140 g whole egg(s)
• 100 g fondant
• 40 g isomalt
• 40 g glucose syrup DE 44
• 40 g Nori
• 175 g CHM-P40GHA
• 545 g milk
• 65 g soy sauce
• 90 g dextrose
• 80 g sucrose
• 5 g ice cream stabiliser