Name: Great Chocolate Bonbon
Yield: Serves 1
Ingredients: 40 drops 50% solution of citric acid and water; 200 g cocoa butter; 200 g dark chocolate couverture, Fleur de Cacao 70%; 170 g dark chocolate couverture, Cuba single origin 70%; 500 g fondant; 250 g glucose; 250 g isomalt sugar; 4 g ice cream stabiliser; 50 g sucrose; 225 g invert sugar; 25 g egg yolk; 80 g milk powder; 450 g water; 100 g cream; 370 g of half-whipped cream; ½ sheet gelatin; 100 g Praline Favorites; 225 g dark chocolate couverture, Cuba single origin 70%; 70 g sugar; 170 g egg

Preparation info

Serves
1

Difficulty
Medium

Appears in

The Chef Book

By Chef Magazine

Published 2015

About

Ingredients

Chocolate Ice Cream

450 g water
80 g milk powder
50

Method

Chocolate Ice Cream

Mix the water with milk powder in a with blender then heat to about 50°C.
Mix in the stabiliser, sucrose, egg yolks and invert sugar and heat to 85°C.
Add the Origine Cuba 70% couverture, allow to cool then freeze the mixture and keep in the freezer at -18°C for a minimum of 12 ho