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Professional
Pure Iced Cocoa
Made with Oabika - Gold of the pod
An original recipe from Julia Canu & Éric Verbauwhede
4 stepsMakes 12 frozen desserts (1 dessert = 2 servings).
Recipe Step by Step
Step01
OABIKA NYANGBO 68% ICE CREAM
For 4kg of mixture
2.25kg Fresh pasteurized whole cow’s milk
592g Heavy cream 36%
536 g NYANGBO 68%
520 g OABIKA
240 g GRUÉ DE CACAO
140g Fresh pasteurized egg yolks
133g 1% fat milk powder
88g Brown sugar
9g Organic carob
5g Camargue salt
4g Madagascan vanilla bean
Infuse the milk and cream with the COCOA NIBS at least 48 hours in advance, mixing well with an immersion blender.
Make the ice cream by heating the infused mixture to 150°F (65°C) and adding the egg yolks.
Add the milk powder, carob, sugar, salt and vanilla which have been previously mixed together.
Heat the mixture to 185°F (85°C).
Pour over the dark chocolate and mix well with a immersion blender.
Leave to cool in a blast chiller until the mixture reaches 37°F (3°C).
Add the OABIKA and blend well.
Keep chilled for 48 hours. Blend well then strain out the COCOA NIBS using a sieve.
Churn and then put in the freezer immediately.
Make the ice cream by heating the infused mixture to 150°F (65°C) and adding the egg yolks.
Add the milk powder, carob, sugar, salt and vanilla which have been previously mixed together.
Heat the mixture to 185°F (85°C).
Pour over the dark chocolate and mix well with a immersion blender.
Leave to cool in a blast chiller until the mixture reaches 37°F (3°C).
Add the OABIKA and blend well.
Keep chilled for 48 hours. Blend well then strain out the COCOA NIBS using a sieve.
Churn and then put in the freezer immediately.
Step02
OABIKA GEL GARNISH
480 g Water
385 g OABIKA
9 g Agar-Agar
Heat the mixture of OABIKA, water and agar-agar to 185°F (85°C).
Leave to cool, mix well and pour onto a guitar sheet on a baking sheet.
Leave to set overnight in the refrigerator, then unmold and dice finely.
Leave to cool, mix well and pour onto a guitar sheet on a baking sheet.
Leave to set overnight in the refrigerator, then unmold and dice finely.
Step03
COCOA STREUSEL
325 g All-purpose flour
280 g NYANGBO 68%
278 g Butter
222 g Brown sugar
108 g Sugar
55 g COCOA POWDER
9 g Baking soda
6 g Salt
Emulsify the butter and sugar in a mixer bowl using the paddle attachment.
Add flour, salt, baking soda, cocoa powder and mix.
Add the butter, which you have melted in advance. Mix well again and leave to rest in the refrigerator for 1 hour.
Spread coarsely (like crumble) onto a baking sheet.
Bake at 355°F (180°C) for about 8 minutes (depending on the size) to obtain a smooth texture and then leave to cool.
Add flour, salt, baking soda, cocoa powder and mix.
Add the butter, which you have melted in advance. Mix well again and leave to rest in the refrigerator for 1 hour.
Spread coarsely (like crumble) onto a baking sheet.
Bake at 355°F (180°C) for about 8 minutes (depending on the size) to obtain a smooth texture and then leave to cool.
Step04
OABIKA MARBLING
348g Water
240 g OABIKA
2.5g Brown sugar
1.2g Carob
Heat the mixture of water and OABIKA to 185°F (85°C) then allow to cool off the heat for a few moments.
Add the carob and brown sugar mixture when the previous mixture has reached about 150°F (65°C).
Cook for 2 minutes and set aside.
Once the mixture is cold, mix it using a food processor.
Add the carob and brown sugar mixture when the previous mixture has reached about 150°F (65°C).
Cook for 2 minutes and set aside.
Once the mixture is cold, mix it using a food processor.
Assembly and finishing
Use a chocolate “pod” type mold for the presentation.
Fill a half chocolate pod with approximately 172g of OABIKA NYANGBO 68% dark chocolate ice cream, while adding a marbled effect with the OABIKA marbling.
Store in the freezer.
Take out 8 minutes before serving and garnish with the finely diced OABIKA gel garnish and the cocoa streusel.
Put an additional half
chocolate pod on the plate as decoration.