Recipe from the "Encyclopédie du Chocolat (Flammarion)"
Ingredients :
- 180 gr dark chocolate (70%)
- 660 gr milk
- 20 gr cream
- 30 gr powdered milk
- 70 gr sugar
- 60 gr honey (I used acacia)
Melt the chocolate in a large bowl over a warm water bath...
In a sauce pan, gather the milk, cream, powdered milk, sugar and honey. Heat up this mixture until it starts to boil. Then pour it in 3 times over the melted chocolate, mixing with a spatula each time and until the mixture is homogeneous.
Then mix a few seconds with a hand blender. Place again over gentle heat and cook until the mixture reaches 85°C/185°F (this is for the pasteurization!)
Allow to cool down very quickly (over a very cold water bath for example, or place it in the freezer for about half an hour) and then reserve in the fridge over the night (cover with plastic film on the surface). When perfectly cold pour in your ice cream maker.
Copyright © 2008-2013 Cook, Eat & Move Fast [Pastry & Sports] | All rights reserved |
0 التعليقات:
إرسال تعليق