Ice-cream recipe by Ciro Fraddanno
The ice cream-filled chocolate bar, made using the professional GIGA mould, is an extra-large snack perfect for sharing. GIGA, conceived by Ciro Fraddanno, Chef at the Chocolate Academy Milan, is designed to create extraordinarily large bars, combining the art of chocolate with a mouth-watering ice cream filling. This mould makes it possible to create an innovative dessert, ideal for surprising and delighting all chocolate lovers.
Discover the exclusive steps of Ciro Fraddano's recipe to create the GIGA bar, an irresistible snack filled with ice cream. A unique mouth-watering experience, perfect for sharing!
"ICE CREAM GIGA BAR" - Recipe by Ciro Fraddanno
indicative yield 3 moulds (6 GIGA BARS)
Complete Recipe
Ingredients
Caramel chocolate shell
Milk chocolate and earl grey tea ice cream
Apricot compote
Brownies cubes (optional)
Hazelnut ice cream
Pralined hazelnut pieces
Milk chocolate and earl grey tea ice cream
Ingredients:
Whole milk 1000 g
Sucrose 120 g
Dextrose 100 g
Stabiliser 3-5g 8 g
Alunga 41% Cocoa Barry (41% milk chocolate) 500 g
Water 270 g
Salt 2 g
Earl grey tea bags 10 g (5 bags)
Procedure
Infuse the tea in cold milk overnight. With the help of gloves, take out and squeeze the tea bags. Strain again and add the missing milk. Add the water. Heat to 40° and add the pre-mixed powders together. Pour over the chocolate and emulsify very well. Cool and whip.
Apricot compote
Ingredients:
Apricot jam (60% fruit) 300 g
Apricot pulp (10% sugar) 120 g
Lemon juice 30 g
Procedure:
Mix all ingredients together when cold.
Hazelnut ice cream
Ingredients:
Whole milk 1300 g
Egg yolk 50 g
Skimmed milk powder 80 g
Sucrose 250 g
Dextrose 112 g
Stabiliser 3-5 g per kg 6 g
Hazelnut paste 200 g
Salt 2 g
Pralined hazelnut pieces
Ingredients:
Chopped roasted hazelnuts 250 g
Sugar 200 g
Water 60 g
Cocoa butter 30 g
Total 540 g
Procedure:
In a small saucepan, weigh the water and then the sugar in the centre of the saucepan. Bring to the boil. After 30 seconds of boiling (or measure the temperature to 117°) add the chopped hazelnuts. Stir gently and continue cooking. Suddenly the mass sands, i.e. turns white and dry. Continue cooking for a few minutes until the sugar takes on a nice caramel colour. (Important to stir the mass well and gently. Do not let the sugar melt and caramelise completely). Take the pan off the heat, add the cocoa butter and cool. Store in a dry, sealed container.
Assembly and finishing:
Melt Gold Callebaut chocolate (white caramel chocolate). Pre-crystallise it and make a rather thin layer of caramel chocolate in the mould. Using a piping bag, fill the mould almost halfway with hazelnut ice cream. Add apricot compote, praline hazelnuts and brownies cubes (optional). Complete up to 2 mm from the edge with milk chocolate and tea ice cream. Smooth with a small spatula and place in the freezer.
Spread the caramel chocolate on a sheet of acetate (the size of the surface should be slightly larger than the mould). Turn the acetate over onto the mould, and using a chocolate rasp, adhere the still-soft chocolate to the surface of the bar.
Would you like to know more about GIGA? Click the bottom to discover it.
ABOUT Ciro Fraddanno:
”Nothing is more extraordinary than GELATO well done: simple to understand and eat, but not trivial to prepare ”
Ciro Fraddanno is the Choco Gelato Chef at the Chocolate Academy Center in Milano. Since he was young and left his family gelato business, Ciro’s passion has been to spread the culture and philosophy of true Italian Gelato. Passion that drove him to travel a lot and to work under the guidance of some of the best Chefs in the world of pastry and gastronomy. Working for many years in the field of education has fueled his great thirst for knowledge, which sees him continually study and experiment with Gelato in different areas, always discovering new combinations and new applications.
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