True Dark Mocha Macaron Ice Cream Sandwich

artisans-and-chefs manufacturing

manufacturing

Part 1: Rich Terracotta Coffee Ice Cream

Ingredients

1500g Hazelnut Milk
82g Trimoline
12g Stabilizer 2000
218g Granulated Sugar
150g deZaan Rich Terracotta Cocoa Powder
15g Instant Coffee (medium roast)

Method

Sift all the dry ingredients into a bowl and reserve.
Bring the hazelnut milk to 45°C/113°F.
Add in all the dry ingredients. Blend with an immersion blender until smooth.
Add in the trimoline and mix.
Cook the ice cream base to 82°C/179°F. Take off the heat and transfer it into a heat-proof container.
Cool down to 4°C/39°F as quickly as possible. Churn to preference.
Spread the ice cream evenly onto the prepared sheet tray (Note: Prepare a full sheet tray line with acetate for molding and reserve in the freezer until ready to use).
Place an acetate sheet over the top and press down lightly with another sheet tray assuring that it is leveled. Freeze overnight.
Cut the ice cream into 5-6cm discs. Reserve in the freezer.
Refer to the assembly section for further instructions.

Part 2: True Dark Macaron

Ingredients

250g Almond Flour
250g Confectioners' Sugar
45g deZaan True Dark Cocoa Powder
100g Aquafaba Liquid (200g reduced to 100g) (1)
100g Aquafaba Liquid (200g reduced to 100g) (2)
250g Granulated Sugar
62g Water

Method

Mix the almond flour, cocoa powder, and confectioners' sugar and blend for 5 seconds in a food processor. Sift into a large bowl.
Add aquafaba (1) to a bowl and mix to form a thick paste cover and reserve.
Make syrup with sugar and water. Cooking to 118°C/244°F.
Add aquafaba (2) to a mixing bowl with a whisk attachment. Start to whip at the same time as making the syrup.
Gradually add the syrup to the aquafaba that's being whipped to make a meringue. Whip to medium/stiff peaks.
Add the meringue in 3 stages into the almond mixture and fold gently.
Once the mixture has a nice shine and has a fluid 'V' falling from the spatula, it is ready.
Pipe 5cm round discs onto the prepared sheet trays (lined with silicon mats) and tap gently.
Air dry the macarons for approx. 1 hour.
Bake the macarons on a low fan (or no fan if possible) at 125ºC/257ºF for approx. 30 minutes.
Remove from the oven and allow them to cool completely.
Refer to the assembly section for further instructions.

Part 3: True Dark Tuile

Ingredients

60g Flour
100g Granulated Sugar
40g deZaan True Dark Cocoa Powder
100g Aquafaba Liquid (200g reduced to 100g)
100g Coconut Fat (melted)

Method

Mix all the dry ingredients into a bowl until combined.
Add the aquafaba liquid. Mix until incorporated.
Add the melted coconut fat. Mix until incorporated.
Spread onto a well-greased lattice silicone mold.
Bake at 160°C/320°F for 4-6 minutes.
Remove from the oven and quickly and gently remove from the mold. Cut into 5cm discs and allow them to cool flat.
Reserve until ready to use.

Part 4: Assembly

Method

Once all the components have been made, start by making an ice cream sandwich with two macaron shells and pre-cut ice cream discs.
Stick a lattice tuile onto the top of the macaron. Reserve in the freezer until ready to serve.

MORE RECIPES FOR True Dark

True Dark Macaron with Yuzu and Szechuan

True Dark Black Forest Chouquette

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