Toble’Spoon

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Credit: Mathilde de l'Ecotais

Nougat ice cream, milk chocolate coating

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Ingredients (20 people)

Making the chocolate bars

  • milk couverture chocolate (SQ)
  • diced nougat (SQ)

Preparing the nougatine

Finish and presentation

  • liquid honey (SQ)

Instructions

Step 1: Making the nougat ice cream

Cook all of the nougat ice cream ingredients in a 183°F (84°C) double boiler. Cool to 39°F (4°C), let sit and process in the ice cream maker.

Step 2: Making the chocolate bars

Coat the insides of Toblerone-bar shaped molds with tempered milk couverture, taking care not to brush on too thick a layer. Let set. Place finely diced pieces of nougat in the bottom of the molds, then fill to the top with nougat ice cream. Freeze. Once out of the freezer, coat a piece of parchment paper cut to the dimensions of the base of the mold with an even layer of milk couverture, place the chocolate side of the paper on the mold, and put back in the freezer.

This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits

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