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

Chocolate Cone

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

Ingredients

  • Chocolate cone
    • 150g - Chocolate sorbet
    • 25g - Chocolate caramel filling
    • 15g - Biscuit crunch
    • - Ice cream cone
    • - 70% cocoa bitter chocolate
  • Chocolate sorbet
  • Chocolate caramel filling
    • 165g - Trehalose powder
    • 185g - Liquid glucose (1)
    • 350g - 35% fat cream
    • 88g - Milk (1)
    • 88g - Liquid glucose (2)
    • 1g - Tahiti vanilla
    • 2g - Salt
    • 95g - 70% cocoa bitter chocolate
    • 20g - Milk (2)
  • Biscuit crunch

Prepared by

  • Chocolate sorbet
    1. Mix the liquids and heat to 30 ºC.
    2. Add the previously mixed solids and pasteurize. When the mixture has dropped in temperature (60 ºC), add the melted chocolate and blend with a hand-blender.
    3. Chill for 12 hours and churn.
  • Chocolate caramel filling
    1. Heat the cream, milk, glucose (2), vanilla and salt to 90 ºC.
    2. Heat the trehalose and glucose (1) to 185 ºC.
    3. Add the hot cream mixture to the trehalose and keep beating. Continue heating to 105 ºC. Remove and cool to 70 ºC.
    4. Add the chocolate and place in the fridge. When it is cold, take 300 g of the caramel and mix it with 37 g of milk.
  • Biscuit crunch
    1. Melt the cocoa butter and add the other ingredients.
  • Chocolate cone preparation
    1. Submerge the cone in the tempered chocolate and leave to crystallize.
    2. Fill the bottom of the cone with the biscuit crunch, followed by the caramel.
    3. Lastly, pipe the ice cream into the cone and decorate with a little caramel.

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