Chocolate, Cocoa Juice, Cocoa Nibs and Cocoa Powder

Cocoa sorbet

• 1750 grams Cocoa juice
• 105 grams of lemon juice
• 825 grams Water
• 450 grams Crystal sugar
• 20 grams Invert sugar, paste
• 120 grams of Dextrose
• 195 grams of Maltodextrin
• 18 grams Binding agent cold, for ice cream
• 17 grams Emulsifier paste

Method

• Mix the sugars with the binder together
• Heat the water to 40ºCelsius and add the sugars
• Cool quickly to 4ºCelsius and let ripen for at least 5 hours
• Add the puree and paste, mix with a hand blender and turn into ice cream

Chocolate sherbet

• 910 grams Flora 31%
• 1400 grams of water
• 125 grams of glucose syrup
• 525 grams of granulated sugar
• 22 grams Dextrose
• 18 grams Binding agent, hot (for ice cream)
• 500 grams of dark chocolate, NXT
• Planifolia Black Vanilla

Method

• Heat the flora, water and glucose syrup to 40ºCelsius
• Infuse the Planifolia Black Vanilla for about 30 min
• Mix the granulated sugar, dextrose and binder together
• Add the dry substances and heat the whole mixture to 85ºCelsius
• Now cool down to 30ºCelsius and melt the chocolate at the same degrees
• Emulsify the mix with the chocolate in 5 steps
• Cool the mix back to 4ºCelsius and ripen for at least 8 hours
• Turn into ice cream and process further

Cocoa crumble

• 150 grams Vioblock
• 150 grams Wheat flour, T55
• 150 grams Crystal sugar
• 30 grams of cocoa powder
• 5 grams fine salt
• 10 grams of Cacao nibs

Method

• Double sift the patent flour with the cocoa powder
• Mix the flour mixture with the granulated sugar, the fine salt and the cacao nibs
• Add the vioblock to the dry matter mixture and crumble
• Spread the crumble mixture on a baking sheet lined with baking paper
• Bake at 175ºCelsius for about 15 minutes

Extra requirements

• Tableware
• Silicone mold

Construction

• Place a scoop of crumble on the plate
• Sprinkle with cocoa nibs
• Place the ice cream cake on top

Recipe: Hidde de Brabander