Discover the delicious and refreshing recipe for chocolate-mandarin eskimo by chef Jean-Thomas Schneider.
Ingredients
- DELTORA 70% DARK CHOCOLATE ICE CREAM
- 1.154g Whole milk
- 282g Cream 35
- 88g Skimmed milk powder 0% (Louis François)
- 180g Sucrose (sugar)
- 16g Stab 2000 (Louis François)
- 240g Deltora dark chocolate 70% (Chocolaterie de l'Opéra)
- DARK CHOCOLATE AND HAZELNUT BROWNIE
- 62.5g 70% dark chocolate
- 5g Butter 82%.
- 25g Cream 35
- 50g Cane sugar
- 0.5g fine salt
- 50g whole eggs
- 25g T55 flour
- 0.6g Baking powder
- 37.5g Whole hazelnuts
- MANDARIN ICE CREAM
- 155.6g Mandarin puree 100% (Vergers Boiron)
- 25.3g Dextrose
- 17.5g Glucose powder DE40
- 1.6g Pectin 325NH95 (Louis François)
- DARK CHOCOLATE COATING
- 652.2g Dark chocolate 70% (1)
- 260.9g Cocoa butter (Opéra chocolate factory)
- 87g Rapeseed oil
Equipment and ustensils
Recipe steps
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DELTORA 70% DARK CHOCOLATE ICE CREAM Mix the stabilizer with sucrose (or other sugar) Mix milk and cream Stir in the milk powder Heat to 30°C Mix in the sugars and other powders Heat to 45/55°C Stir in the dry stabiliser mixture Pasteurise at 85°C Mix in the chocolates Mix Chinoiser Cool to 4°C Mature for 4 to 12 hours Blend Turbinate Store at -20°C
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DARK CHOCOLATE HAZELNUT BROWNIE Melt the chocolate, butter and cream at 45°. Whisk together the cane sugar, fine salt and whole eggs. Sift the T55 flour and baking powder. Stir the chocolate, butter and cream mixture into the cane sugar, salt and egg mixture. Stir the flour and baking powder into the mixture. Chop and mix in the hazelnuts. Bake (ventilated oven - 160° - 15 minutes - 100 humidity - power 4/5)
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MANDARIN ICE CREAM Mix the dextrose, glucose and pectin. Stir the mixture into the mandarin puree. Bring to a boil. Pour
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DARK CHOCOLATE COATING Melt chocolate, cocoa butter and rapeseed oil at 40°C. Use at 35/40°C.
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