Delicious 75% Chocolate Ice Cream Base Recipe by Chef Andrés Lara скачать в хорошем качестве

Delicious 75% Chocolate Ice Cream Base Recipe by Chef Andrés Lara

Chocolate ice cream is the ultimate comfort dessert, so why not make it from scratch? 🍦 In this beautiful recipe, Chef Andrés Lara makes with you a silky, rich 75% cacao chocolate ice cream base using one of our favorite dark couvertures: Tanzanie by Cacao Barry. Get your churner and freezer ready! Storage temperature: over -20˚C Serving temperature: -15˚C Yield: 2 pints You will need: -Whole Milk | 662 g -Cream 35% Fat | 14 g -Inverted Sugar Paste | 24 g -Milk Powder 0% Fat | 34,5 g -Granulated Sugar | 20,5 g -Maltodextrin DE12 | 26 g -CHEF RUBBER Dextrose | 31 g -LOUIS FRANÇOIS Super Neutrose Stabilizer | 3,5 g -CHEF RUBBER Monoglyceride Emulsifier | 3,5 g -Sea Salt | 2 g -CACAO BARRY Tanzanie 75% Dark Chocolate| 182 g -Total weight | 1003 g If you want the full recipe (this ice cream comes with fudgy brownie cubes), churning methods, and food science behind ice cream, head over to: https://school.melissacoppel.com/prod... For more incredible ice cream and chocolate recipes, come pay us a visit at school.melissacoppel.com #icecreamrecipe #icecream #confectionery #chocolate #melissacoppelschool #chefandreslara #cacaobarry