{"id":12516,"date":"2023-07-13T17:24:41","date_gmt":"2023-07-13T15:24:41","guid":{"rendered":"https:\/\/sosa.several.studio\/receta\/wprm-milk-chocolate-ice-cream-illanka-63\/"},"modified":"2026-01-14T09:53:25","modified_gmt":"2026-01-14T08:53:25","slug":"helado-chocolate-leche-illanka","status":"publish","type":"receta","link":"https:\/\/www.sosa.cat\/en\/recipes\/helado-chocolate-leche-illanka\/","title":{"rendered":"Illanka Milk Chocolate Ice Cream 63%."},"content":{"rendered":" \n

Delight yourself with an exquisite creation of high gastronomy: the Illanka 63% Milk Chocolate Ice Cream<\/strong>! In this irresistible recipe, we have used Valrhona’s Illanka 63% chocolate,<\/span> a Grand Cru from the north of Peru, specifically from the Piura region. This chocolate is distinguished by its aromatic typicity, which reflects the exceptional nature of the region and the quality of the white bean cocoa. <\/p> \n \n

To achieve the perfect texture and stability of this ice cream, we have used a special ingredient: Procrema 100 fr\u00edo<\/a><\/strong>. This mixture contains stabilizers, emulsifiers, aerating agents, and technical sugars, which contribute to a smooth and creamy consistency in every spoonful.<\/p> \n \n

In addition, we have added Liquid Glycerin,<\/a><\/strong> a multifunctional ingredient. It not only acts as an antifreeze, preventing the formation of ice crystals in the ice cream, but also acts as an emulsifier, facilitating the binding of fat molecules with water, which improves the overall texture.<\/p> \n \n

It is important to note that, in order to obtain an optimal mix, we recommend the use of a buttering machine<\/span><\/strong>. This tool is essential in the preparation of ice cream, since it allows for an adequate incorporation of air and guarantees a smooth and homogeneous texture in each portion. <\/p> \n \n

Get ready to delight your palate with the unparalleled taste of Illanka Milk Chocolate Ice Cream 63%.<\/strong> Each bite will transport you to the authentic flavors of Peruvian cocoa and provide you with a unique gastronomic experience.<\/p> \n","protected":false},"featured_media":7875,"template":"","meta":{"_acf_changed":false,"inline_featured_image":false},"receta-categorias":[259,280],"especialidad":[949],"tecnica-y-aplicacion":[750],"class_list":["post-12516","receta","type-receta","status-publish","has-post-thumbnail","hentry","receta-categorias-technical-sugars","receta-categorias-texturizing","especialidad-ice-cream-shop","tecnica-y-aplicacion-ice-cream"],"acf":[],"yoast_head":"\nIllanka Milk Chocolate Ice Cream 63%. - Sosa<\/title>\n<meta name=\"description\" content=\"For this ice cream based on Valrhona's Illanka 63% milk chocolate, we have used a special ingredient: "Procrema 100 cold".\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.sosa.cat\/en\/recipes\/helado-chocolate-leche-illanka\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Illanka Milk Chocolate Ice Cream 63%. - 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