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Part 1: Quito Oro Coating Chocolate
  • 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
  1. Over a bain-marie, melt the coconut oil, cocoa butter, and cocoa mass together to 45ºC/113ºF.
  2. In a bowl, combine the remaining ingredients.
  3. Add the melted ingredients to a melanger.
  4. Add all the remaining combined ingredients into the melanger.
  5. Run the melanger for approx. 8-10 hours or until desired fineness.
  6. Reserve until ready to use.
Part 2: Crimson Red Sorbet
  • 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:

  1. In a bowl, add the dextrose, glucose, and stabilizer and reserve.
  2. In a pot, add the sugar and water (1). Boil to 45ºC/ 113ºF.
  3. Once at 45ºC/113ºF, add in the dextrose mixture. Blend in with an immersion blender.
  4. Bring to a boil and take off the heat.
  5. Refer to the sorbet base part below for further instructions.

For The Sorbet Base:

  1. In a pot, add the water (2) and cocoa powder. Blend with the immersion blender until combined.
  2. Cook to 90ºC/194ºF for approx. 5 minutes.
  3. Transfer to a heatproof container.
  4. Allow it to cool to 45ºC/113ºF.
  5. Add the base syrup and blend with the immersion blender.
  6. Rest overnight in the refrigerator.
  7. Churn to preference.
  8. Pipe the sorbet into the prepared molds and add sticks.
  9. 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
  • Dried Raspberry Crisps
  1. Once all the components are made, start by bringing the coating to approx. 31ºC/87ºF.
  2. Prepare a plate with a generous amount of dried raspberries. Make sure they are as evened out as possible.
  3. Once the coating is ready, dip the sorbet into this coating and immediately place it on its side onto the dried raspberries.
  4. Allow to set for 5-10 seconds and return to the freezer.
  5. For serving, store in the freezer at -12ºC/10ºF freezer for a minimum of 6 hours for best results.


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