Professional Recipes

Blue Light Chocolate Popsicle

Made with Amatika 46%

A recipe by Paolo Brunelli

2 steps

Makes 12 desserts.

Recipe Step by Step

01

CAFÉ LECCESE À L’AMATIKA

623 g Pure arabica espresso coffee

95 g Sucrose

95 g Dextrose

32 g Inulin

150 g AMATIKA COUVERTURE

3 g Sosa Organic Procrema

52 g Maldon salt

Make a syrup by mixing the sugars with the stabilizer, using boiling hot coffee. Mix the syrup with the AMATIKA to create an emulsion. Mix in an emulsion blender to get a more silky and less spongy final texture.
02

VEGAN CARAMEL DRIZZLING SAUCE (ALSO FOR MARBLING THE ICE CREAM)

100 g Unsweetened organic almond milk

100 g Caster Sugar

100 g Absolu Cristal

Dry-caramelize the sugar in a non-stick pan. Reduce with the boiling almond milk, paying attentionto the boiling point.Mix the caramel with the ABSOLU CRISTAL using an emulsion blender.

Assembly and finishing

Put around a third of the sorbet in the special stick mold and put it in a blast chiller.Drizzle over the vegan caramel sauce and put back in the chiller.When the caramel has also set, finish with the sorbet and smooth everything over.Chill until the popsicle has fully set, to ease extraction from the mold.Coat the popsicle by immersing it in the penguin glaze.To add an special modern, vibrant touch, spray the popsicle when it has just come out of the blast chiller with a mixture of OPALYS 70% chocolateand 3 Valrhona Signature blue cocoa butter, to give it a velvety effect.