Valrhona P125 Coeur de Guanaja 80%
Calories/100g
247
kcalSweetness
18
%Yields
1.2
quarts/literWeight
1090
gIngredients
Milk 3%
500 gCream 40%
240 gSucrose
110 gDextrose
100 gP125 Coeur de Guanaja 80%
100 gCacao powder (21%) (Valrhona)
30 gMono and diglycerides of fatty acids (or lecithin)
4.5 gStabilizer
1.5 g (LBG+Guar+L-Carrageenan 4:2:1 ratio)Salt
3.5 g
Directions
- Add all dry ingredients to a bowl and mix well
- Add all other ingredients to a pot
- Whisk in the dry ingredients
- Slowly heat the mix to 85C/185F while stirring
- Transfer to a zip-lock bag and chill in ice water
- Age in fridge for at least 4 hours
- Process it in the ice cream machine
Any chance I could get a copy of the guide for adding chocolate too?
I just got the cacao powder and chocolate delivered, and hoping to serve this on Midsummer.
Emailed you.