Caramelized White Chocolate Velvet Spray

Preparation info
  • Yield:

    500 g

    • Difficulty


Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About



  1. Combine both ingredients in a bowl and melt them over a hot water bath. If using soon, keep the spray liquid by keeping it warm (above 40°C/105°F) over a warm water bath. If not, reserve in an airtight container at room temperature for up to 1 year.
  2. To fill the molds, make sure the chocolate shells are frozen.
  3. Churn the ice cream base to medium smooth