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Chocolate Sorbet Cone

The Chocolate Cone is a delicious creation that combines the richness of chocolate with the freshness of a sorbet, offering an indulgent and refreshing experience. In this recipe, we have perfected the chocolate sorbet base using our new Profiber Stab 5 stabilizer , which ensures a smooth and stable texture, elevating the quality of the sorbet to a higher level.

To add a crunchy and sophisticated touch, we have incorporated Cocoa Nibs as toppings, which not only add a contrast of textures, but also an intense and authentic flavour. This detail turns the cone into a multi-sensory experience, perfect for chocolate lovers looking for more than just a dessert.

Discover how this Chocolate Cone recipe can delight your customers with its perfect balance of creaminess and crunchiness, and how it can become a star in your sorbet repertoire.

Chocolate Sorbet Cone

The chocolate cone is made with a chocolate sorbet stabilized with Profiber Stab 5. We have added cocoa nibs as toppings.

Ingredients

Chocolate cone
- 150g - Chocolate sorbet
- 25g - Chocolate caramel interior
- 15g - Cookie crunchy
- 5g - Ice cream cone
- - Dark chocolate 70%.
Chocolate sorbet
- 580g - Water
- 20g - Powdered milk 1% mg
- 70g - Sugar
- 70g - Glucose powder 33DE
- 40g - Cremsucre
- 5g - Profiber Stab 5
- 210g - Dark chocolate 70%.
Chocolate caramel interior
- 165g - Trehalose
- 185g - Liquid glucose (1)
- 350g - Cream 35%
- 88g - Milk (1)
- 88g - Liquid glucose (2)
- 1g - Tahitian vanilla
- 2g - Salt
- 95g - Dark chocolate 70%.
- 20g - Milk (2)
Cookie crunchy
- 550g - Maria Cookies
- 5g - Salt
- 300g - Toasted Almond Paste
- 150g - Cocoa butter

Prepared by

Chocolate sorbet
1. Mix the liquids and heat to 30 °C.
2. Add the previously mixed solids and pasteurize.
3. When the mixture is at a lower temperature (60 °C) add the melted chocolate and blend with the mini-blender.
4. Let stand for 12 hours to cool and butter.
Chocolate caramel interior
1. Heat the cream, milk, glucose (2), vanilla and salt to 90 °C.
2. Cook the trehalose and glucose (1) at 185 °C. Add the hot cream preparation to the trehalose and continue whisking.
3. Maintain cooking up to 105 °C. Remove and cool to 70 °C. Add the chocolate and place in the refrigerator.
4. Once cold, take 300 g of caramel and mix with 37 g of milk. Put the mixture in a 14 cm ring and freeze.
Cookie crunchy
1. Melt the cocoa butter, and add the other ingredients. Mix well and use.
Chocolate Cone Preparation
1. Dip the cones in the tempered chocolate and allow to crystallize.
2. Place the crisp at the bottom of the cone, followed by the caramel.
3. Finally, pour the ice cream and decorate with some caramel.

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