Ardiente de

Trapiche

The ingredients you will need

145

165

20

675

20

40

90

46

5

622

120

12

20

10

5

Made By

Made With

Made

By With

RECIPE COMPONENTS

  • Aguardiente soaked 3 mm chocolate cake base
  • Canelazo sherbet* with panela, cinnamon, coffee, and aguardiente.
  • Gelato made with Trapiche 61% Dark Chocolate.
  • Dark chocolate glaze.
  • Dark Chocolate covered Cocoa nibs.
  • CANELAZO: A hot liqueur consumed typically in Colombia, Ecuador and Peru, and usually made with aguardiente, sugar or panela and cinnamon water.
  • ACCESSORY: 100-120 cc. silicone hemisphere mould.

GELATO MADE WITH TRAPICHE 61% DARK CHOCOLATE

Directions

  • Heat the milk to 35°C (95°F), add the previously mixed dry ingredients (milk powder, panela, dextrose, neutro and cocoa powder).
  • Mix and heat to 45°C (113°F), add the glucose, cream and melted chocolate, keep stirring until the solution reaches a temperature of 85°C (185°F).
  • After two minutes, lower the temperature to 4°C (39°F) and leave to mature for 4 hours.
  • We recommend that you use a pasteurizer for this process, although you can also use a saucepan, an emulsifier, followed by refrigeration to lower the temperature and mature the solution. In case you are not using a pasteurizer the mixture must be emulsified every 30 minutes.
  • Emulsify the matured solution until it is homogeneous. Churn.
  • Blast-freeze for 8 minutes. Keep the gelato frozen at -14°C (7°F).

Ingredients

25

165

20

675

20

20

40

30

5

CANELAZO SHERBET

Directions

  • Mix the water, panela, glucose, dextrose, maltodextrin and the neutro. Emulsify.
  • Heat the solution to 85°C (185°F), add the cinnamon sticks. After two minutes, lower the temperature to 4°C (39°F) and leave to mature for 4 hours.
  • Strain the solution to remove the cinnamon sticks. Add the aguardiente and the coffee, emulsify and churn.
  • Blast-freeze for 8 minutes. Keep the sorbet frozen at -14°C (7°F).

Ingredients

125

622

120

50

16

12

20

20

10

5

DARK CHOCOLATE GLAZE

Directions

  • Make sure that all the utensils are dry.
  • Place the butter and broken up chocolate in a bowl.
  • Soften the gelatine in a little water at room temperature.
  • Heat the cream and glucose on a low heat. When the mixture reaches 60°C (140°F) add the gelatine. Remove from heat and mix well.
  • Add the mixture to the bowl with the chocolate and butter and mix until they melt into a homogeneous mixture.
  • Leave to cool.
  • Heat to 25°C (77°F) just before using.

Ingredients

150

20

50

5

ASSEMBLY OF INDIVIDUAL PORTIONS

  • Fill the silicone moulds to a third of the volume with the gelato. Blast-freeze for 4 minutes.
  • Fill the moulds with the sorbet, leaving 3 mm of space at the top. Blast-freeze for 4 minutes.
  • Soak the chocolate cake with aguardiente and use it to close off the moulds. Blast-freeze for 6 minutes.

FINISH

  • Unmould the individual portions and cover with the dark chocolate glaze. Decorate with cocoa nibs.
  • Serve at -14°C (7°F) or freeze at -18°C (-0,4°F).

Tips

  • You can replace the aguardiente with rum.
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