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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
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).
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).
DARK CHOCOLATE GLAZE
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.
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.
Unmould the individual portions and cover with the dark chocolate glaze. Decorate with cocoa nibs.