Makes : 8 pints

Good to go

This pint is my interpretation of a frozen chocolate tart. One of my favorite ganache tarts is made with Cacao Barry Mexique single origin chocolate, so here I have recreated the same flavors and textures in a frozen ice cream pint!

This pint is my interpretation of a frozen chocolate tart. One of my favorite ganache tarts is made with Cacao Barry Mexique single origin chocolate, so here I have recreated the same flavors and textures in a frozen ice cream pint!

rok trajanja:: 2 months
Conservation:: -18*C

Containing: 3 Components

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Demonstration video<span>Chocolate Ganache Tart

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Demonstration videoChocolate Ganache Tart" Ice Cream Pints

3.3 lb

Whole milk
7.2 oz

heavy cream
1.8 oz

invert sugar
2.8 oz

Milk solids non-fat
5.3 oz

glucose powder
6.5 oz

sugar
0.4 oz

Ice cream stabilizer
11.9 oz

Cacao Barry DARK COUVERTURE - MEXIQUE 66% - PISTOLS - 1KG BAG

Heat the milk, cream and invert sugar to 40*C
Blend together all of the dry ingredients and add to the warm milk mixutre
Continue heating, stirring constantly until reaching 85*C
Remain at 85*C for 15 seconds, then remove from the heat
Add in the the chocolate and blend well to fully emulsify
Chill rapidly to 4*C and store covered, under refrigeration for at least 4 hours to mature, but ideally at least 12 hours
Blend well
Process in ice cream machine

11.6 oz

heavy cream
1.5 oz

glucose syrup
9.6 oz

sugar
0.2 oz

salt
5.5 oz

Cacao Barry COCOA MASS - GRAND CARAQUE - PISTOLS - 3KG BUCKET
2.8 oz

Cacao Barry DARK COUVERTURE - MEXIQUE 66% - PISTOLS - 1KG BAG
3.8 oz

Butter, soft
0.3 oz

vanilla extract

Bring the cream, glucose syrup, sugar and salt to the boil
Pour over the chocolate products
Blend well to form an emulsion
Blend in the soft butter and the vanilla extract
Pour out into a shallow tray and cover with plastic film
Allow to crystallize at room temperatuer for at least 4 hours before using
Use as needed to fill pints

9.3 oz

American Almond Nut Flours - Almond Flour Blanched - 25# carton
9.3 oz

Dark brown sugar
6.5 oz

All purpose flour
2.3 oz

Cacao Barry CACAO POWDER - EXTRA BRUTE 22-24% - POWDER - 1KG BAG
6.1 oz

coconut oil
1.7 oz

water
10.6 oz

Cacao Barry DARK COUVERTURE - EXTRA-BITTER GUAYAQUIL 64% - BLOCK - 2.5KG BAG

Combine all the dry ingredients in a food processor until smooth
blend in the oil and water until obtaining a crumbly texture
Spread onto a silpat lined sheet tray and bake at 160*C for 16 minutes, stopping to turn the crumble after 8 minutes to ensure even baking
Cool completely
Blend the cooled crumble with the pre-crystallized dark chocolate and spread onto a silpat lined tray and separate into small pieces
Allow the crumble to fully crystallize, at least 1 hour
Use as needed to build pints