In our continuous commitment to innovate and offer high quality products, we have introduced the first ice cream and sorbet stabiliser made from 100% natural fibers: Profiber Stab 5.
Today we would like to share with you an exclusive recipe that highlights the qualities of Profiber Stab 5: Chocolate Cone. This chocolate sorbet is not only delicious, but also a testament to how our stabiliser transforms sorbets into true works of creaminess and consistency.
Chocolate stabilisation with Profiber Stab 5
Chocolate, being one of the most appreciated flavours in the world of desserts, presents certain challenges in its production, especially in products that require freezing such as ice creams and sorbets.
Stabilisation of chocolate is crucial to avoid unwanted crystallisation and to maintain a smooth and homogenous texture. This is where Profiber Stab 5 plays a key role.
Profiber Stab 5 is a natural stabiliser made from fibres that not only ensures a perfect integration of the chocolate into the ice cream mix, but also maintains its structure during the freezing and storage process. By using this stabiliser, a chocolate sorbet with a fine texture and a deep taste is achieved without the need to add artificial additives.
Chocolate Cone
Ingredients
Chocolate cone
- 150 g Chocolate sorbet
- 25 g Chocolate caramel filling
- 15 g Biscuit crunch
- Ice cream cone
- 70% cocoa bitter chocolate
Chocolate sorbet
- 580 g Water
- 20 g Powdered milk 1% mg
- 70 g Sugar
- 70 g Glucose powder 33 DE Sosa Ingredients
- 40 g Cremsucre Sosa Ingredients
- 5 g Profiber Stab 5 Sosa Ingredients
- 210 g 70% cocoa bitter chocolate
Chocolate caramel filling
- 165 g Trehalose powder Sosa Ingredients
- 185 g Liquid glucose (1) Sosa Ingredients
- 350 g 35% fat cream
- 88 g Milk (1)
- 88 g Liquid glucose (2)
- 1 g Tahiti vanilla
- 2 g Salt
- 95 g 70% cocoa bitter chocolate
- 20 g Milk (2)
Biscuit crunch
- 550 g Rich tea biscuits
- 5 g Salt
- 300 g Toasted almond paste Sosa Ingredients
- 150 g Cocoa butter
Instructions
Chocolate sorbet
- Mix the liquids and heat to 30 ºC.
- Add the previously mixed solids and pasteurize. When the mixture has dropped in temperature (60 ºC), add the melted chocolate and blend with a hand-blender.
- Chill for 12 hours and churn.
Chocolate caramel filling
- Heat the cream, milk, glucose (2), vanilla and salt to 90 ºC.
- Heat the trehalose and glucose (1) to 185 ºC.
- Add the hot cream mixture to the trehalose and keep beating. Continue heating to 105 ºC. Remove and cool to 70 ºC.
- Add the chocolate and place in the fridge. When it is cold, take 300 g of the caramel and mix it with 37 g of milk.
- Pour the mix into a 14 cm ring and freeze.
Biscuit crunch
- Melt the cocoa butter and add the other ingredients.
- Mix well and it is ready for use.
Chocolate cone preparation
- Submerge the cone in the tempered chocolate and leave to crystallize.
- Fill the bottom of the cone with the biscuit crunch, followed by the caramel.
- Lastly, pipe the ice cream into the cone and decorate with a little caramel.
Download Recipes
We are excited to share with our customers and followers this Chocolate Cone recipe, and many more, made with the expertise of our chefs. We invite you to download our exclusive recipe booklet, where you will find several recipes that highlight the use of Profiber Stab 5 and other premium ingredients from our portfolio.