Chocolate Ganache Tart Ice Cream Pints
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This pint is my interpretation of a frozen chocolate tart. One of my favorite ganache tarts is made with Cacao Barry Mexique single origin chocolate, so here I have recreated the same flavors and textures in a frozen ice cream pint!
This pint is my interpretation of a frozen chocolate tart. One of my favorite ganache tarts is made with Cacao Barry Mexique single origin chocolate, so here I have recreated the same flavors and textures in a frozen ice cream pint!
Shelf life:
2 months
Conservation:
-18*C
Containing: 3 Components
Demonstration video<span>Chocolate Ganache Tart Ice Cream Pints</span>

Cacao Barry Single Origin Mexique Ice Cream

Ingredients: Cacao Barry Single Origin Mexique Ice Cream

Preparation: Cacao Barry Single Origin Mexique Ice Cream

  1. Heat the milk, cream and invert sugar to 40*C
  2. Blend together all of the dry ingredients and add to the warm milk mixutre
  3. Continue heating, stirring constantly until reaching 85*C
  4. Remain at 85*C for 15 seconds, then remove from the heat
  5. Add in the the chocolate and blend well to fully emulsify
  6. Chill rapidly to 4*C and store covered, under refrigeration for at least 4 hours to mature, but ideally at least 12 hours
  7. Blend well
  8. Process in ice cream machine

Mexique Chocolate Ganache

Ingredients: Mexique Chocolate Ganache

Preparation: Mexique Chocolate Ganache

  1. Bring the cream, glucose syrup, sugar and salt to the boil
  2. Pour over the chocolate products
  3. Blend well to form an emulsion
  4. Blend in the soft butter and the vanilla extract
  5. Pour out into a shallow tray and cover with plastic film
  6. Allow to crystallize at room temperatuer for at least 4 hours before using
  7. Use as needed to fill pints

World's Easiest Crumble! For frozen applications

Ingredients: World's Easiest Crumble! For frozen applications

Preparation: World's Easiest Crumble! For frozen applications

  1. Combine all the dry ingredients in a food processor until smooth
  2. blend in the oil and water until obtaining a crumbly texture
  3. Spread onto a silpat lined sheet tray and bake at 160*C for 16 minutes, stopping to turn the crumble after 8 minutes to ensure even baking
  4. Cool completely
  5. Blend the cooled crumble with the pre-crystallized dark chocolate and spread onto a silpat lined tray and separate into small pieces
  6. Allow the crumble to fully crystallize, at least 1 hour
  7. Use as needed to build pints

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