Glagla Ice Cream Bar | Valrhona Chocolate

Name: Glagla Ice Cream Bar | Valrhona Chocolate
Ingredients: 2100g Mineral water; 420g Caster sugar; 525g Atomized glucose; 105g Inverted sugar; 6g Carob gum; 6g Guar gum; 2630g Coconut pulp; 360g Grape seed oil; * STRAWBERRY : 1800g STRAWBERRY INSPIRATION (15391); * PASSIONFRUIT : 1800g PASSIONFRUIT INSPIRATION (15390); * RASPBERRY : 1800g RASPBERRY INSPIRATION (19999); * YUZU: 1800g YUZU INSPIRATION (19998)

www.valrhona.com

Prepare the sorbet. Fill the molds, smooth the sorbet and freeze. Turn out the sorbets and dip them in the frosting mix at approximately 90°F (32°C). Sprin

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Ingredients

2100g Mineral water
420g Caster sugar
525g Atomized glucose
105g Inverted sugar
6g Carob gum
6g Guar gum
2630g Coconut pulp
360g Grape seed oil
* STRAWBERRY : 1800g STRAWBERRY INSPIRATION (15391)
* PASSIONFRUIT : 1800g PASSIONFRUIT INSPIRATION (15390)
* RASPBERRY : 1800g RASPBERRY INSPIRATION (19999)
* YUZU: 1800g YUZU INSPIRATION (19998)

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