On a hot summer's day, we serve up a treat: an iced hazelnut ice chocolate. The perfect refreshment for real chocolate fans.
Recipe for two to three hazelnut ice chocolates
Ingredients:
500 ml fresh whole milk
250 g single-origin chocolate 'Rausch Grenada 39 % hazelnut'
250 ml cream
125 g single-origin chocolate Ecuador 70 %
Also whole hazelnuts and a stick of Ecuador 70 % single-origin chocolate to decorate.
Preparation:
Melt the 'Rausch Grenada 39 % hazelnut' light single-origin chocolate in a bain-marie.
Bring the milk to the boil and then mix with the dissolved single-origin chocolate.
Chill the ice chocolate in the fridge for approx. 3 hours.
Melt the Ecuador 70 % dark chocolate in a bain-marie and whip the cream until stiff.
Layer the cream with the ice chocolate in large glasses together with the melted single-origin chocolate and then marble with a fork.
Finally, decorate the hazelnut ice chocolate with a stick, whole hazelnuts and cream as a topping.
