Ice cream Tacos
Our high-quality cocoa and gourmet professional chocolate will empower you to delight your customers with chocolate products they’ll adore.
Keywords
- artisan belgian chocolate
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.veliche.com.
Cooking tools:
- Cylinder dessert mold
- Instant-read thermometer
- Immersion blender
- Piping bag
- Kitchen scale
- Cooling rack
- Oven
- Baking sheet
- Parchment paper
- Silicone baking mat
- Mixing bowl
- Whisk
- Saucepan
- Microwave
- Spoon
- Spatula
- Tube
- Chef's knife
- Freezer
- Refrigerator
- Plate
Ingredients
- 50 g Butter
- 175 g Light brown cassonade sugar
- 50 g Water
- 40 g Cocoa nibs (or almond pieces)
- 10 g High fat cocoa powder, Veliche
- 90 g Flour T45
- 1 g Salt
- 345 g Cream 35%
- 88 g Sugar
- 44 g Egg Yolk
- 4 g High fat cocoa powder, Veliche
- 56 g Dark chocolate Dr. Congo 65%, Veliche
- 12 g Crème de Cacao liquor (you can also use sugar sirup instead of alcohol)
- 200 gr Red fruits mix (blueberry, raspberry, blackberry)
- 165 gr Raspberry confiture
- 70 gr Blackberry puree
- 40 gr Glucose
- 10 gr Sugar
- 2 gr Pectin NH
- 2 gr Acid citric
- 375 gr Cream 35%
- 2 gr Gelatin powder
- 10 gr Water
- 10 gr Glucose
- 10 gr Trimoline
- 120 gr White chocolate Obsession 30%, Veliche
- 2 gr Vanilla
- Leman decoration: 34069 (Dark chocolate)
- Red fruits and green cress
