Essentials

ICE CREAM

ICE CREAM SANDWICH-STYLE GLAZE

Unit of measure

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Ingredients

  • 1000 g
    Guanaja 70%
    • Guanaja 70%
    • Caraïbe 66%
    • Nyangbo 68%
    • Macaé 62%
    • Caramélia 36%
    • Jivara 40%
    • Ivoire 35%
    • Opalys 33%
    • Blond Dulcey 32%
    • Almond inspiration
  • 200 g Grape seed oil
  • 250 g Chopped, toasted almonds (also possible to use, for example, COCOA NIBS)
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Recipe

Melt the chocolate at 45-50°C (115-120°F).

Add the oil and almonds and mix.

The mixture should be between 30-35°C (85-95°F) – Cool it down if necessary.

Coat your chilled product and put back in the freezer.

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