Chocolate Helipops
Tonka Bean Chocolate Ice Cream
600 g milk
40 g tonka beans
150 g cream
60 g Trimoline® (invert sugar)
188 g Cacao Barry® Plantation dark chocolate couverture Alto El Sol 65% cocoa
37 g neutral ice cream base
27 g milk powder
37 g atomised glucose
- Heat together cream, milk and Trimoline®.
- Pour over chocolate and emulsify.
- Mix in milk powder, glucose powder and neutral ice cream base.
- Pour into Pacojet container and store in freezer for 4 hours.
Soft Peru Ganache
150 g cream
110 g Cacao Barry® Plantation dark chocolate couverture Alto El Sol 65% cocoa
25 g butter
15 g glucose
- Heat together cream and glucose.
- Pour over chocolate and emulsify.
- Mix in soft butter and pipe into lollipop stick.
Chinese Crêpe
45 g butter
63 g sugar
90 g whole eggs
33 g plain flour
3 g Cacao Barry® cocoa powder Extra Brute
1 vanilla bean
2 g salt
- Cream together butter and all dry ingredients.
- Add eggs and mix into batter.
- Leave to rest for one hour. Pan-fry at 170°C and roll out.
Oatmeal Streusel
25 g plain flour
25 g oatmeal
15 g brown sugar
25 g butter
0.5 g salt
- Cream together butter and sugar.
- Add salt, flour and oatmeal, and mix into paste.
- Bake at 170°C for 12 minutes.
Vanilla Tuile
25 g butter
25 g icing sugar
23 g plain flour
19 g egg whites
1 g vanilla
- Cream together butter and all dry ingredients.
- Add egg whites and mix into batter.
- Leave to rest for one hour and bake at 170°C for 8 minutes.
Salted Butter Caramel
50 g cream
45 g glucose
45 g sugar
1 g salt
37 g butter
45 g milk
- Make a caramel with cream, sugar, glucose, salt and butter.
- Add milk to cool down and pour into piping bag.