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Makes 12 frozen desserts (1 dessert = 2 servings).
Recipe Step by Step
OABIKA NYANGBO 68% ICE CREAM
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.
OABIKA GEL GARNISH
480 g Water
385 g OABIKA
9 g Agar-Agar
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.
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.
240 g OABIKA
2.5g Brown sugar
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.