Crimson Red & Quito Oro Fudgesicles
Part 1: Quito Oro Coating Chocolate
Zutaten
Methode- 40g Coconut Oil
- 120g deZaan Stellar Cocoa Butter
- 490g deZaan Quito Oro Cocoa Mass
- 170g Almond Protein Powder
- 10g Sunflower Lecithin
- 0.5g Vanilla Powder
- 180g Granulated Sugar
- Over a bain-marie, melt the coconut oil, cocoa butter, and cocoa mass together to 45ºC/113ºF.
- In a bowl, combine the remaining ingredients.
- Add the melted ingredients to a melanger.
- Add all the remaining combined ingredients into the melanger.
- Run the melanger for approx. 8-10 hours or until desired fineness.
- Reserve until ready to use.
Part 2: Crimson Red Sorbet
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Methode- 740g Granulated Sugar
- 1,080g Water (1)
- 8g Dextrose
- 8g Glucose Syrup
- 8g Stab 2000
- 1,230g Water (2)
- 275g deZaan Crimson Red Cocoa Powder
- 1,844g Base Syrup
- Popsicle Molds
For The Base:
- In a bowl, add the dextrose, glucose, and stabilizer and reserve.
- In a pot, add the sugar and water (1). Boil to 45ºC/ 113ºF.
- Once at 45ºC/113ºF, add in the dextrose mixture. Blend in with an immersion blender.
- Bring to a boil and take off the heat.
- Refer to the sorbet base part below for further instructions.
For The Sorbet Base:
- In a pot, add the water (2) and cocoa powder. Blend with the immersion blender until combined.
- Cook to 90ºC/194ºF for approx. 5 minutes.
- Transfer to a heatproof container.
- Allow it to cool to 45ºC/113ºF.
- Add the base syrup and blend with the immersion blender.
- Rest overnight in the refrigerator.
- Churn to preference.
- Pipe the sorbet into the prepared molds and add sticks.
- Freeze until set.
Note: Before churning, mix the ice cream again with the immersion blender to make sure all is well combined, and nothing has set at the bottom of the container.
Part 3: Assembly
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Methode- Dried Raspberry Crisps
- Once all the components are made, start by bringing the coating to approx. 31ºC/87ºF.
- Prepare a plate with a generous amount of dried raspberries. Make sure they are as evened out as possible.
- Once the coating is ready, dip the sorbet into this coating and immediately place it on its side onto the dried raspberries.
- Allow to set for 5-10 seconds and return to the freezer.
- For serving, store in the freezer at -12ºC/10ºF freezer for a minimum of 6 hours for best results.
