P125 Cœur de Guanaja fudgesicle

Combine all dry ingredients in a clean and dry mixing bowl.



Crush the orange cubes to a paste with the milk.



Pour all liquid ingredients in a saucepan and start to heat.



At 45°C, whisk in the powders.



Stir in the melted chocolate concentrate.



Pasteurise to 85/90°C and mix with a hand blender.

Chill down quickly to 4°C. Allow to mature for 12 hours at 4°C.

Mix with a hand blender, churn and pack in moulds.

Decorate with the orange sauce and store at -18/-20°C.



Serve at -12/-13°C

Heat the Grand Marnier with the Absolu Cristal Neutral Glaze until melted. Stir in the candied orange cubes and bring it to 60°C.



Pour in the melted chocolate concentrate and emulsify well to a smooth texture. Set aside at 6/8°C. If the sauce happens to harden, warm it slightly in a microwave for a few seconds.



Use the sauce to marble the ice cream and decorate.