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CHOCOLATE STUDIO | RECIPES | Specialty Recipes

Dubai Chocolate

Frozen Novelty
Contains
Pistachios
Signature frozen novelty layering milk chocolate ice cream, strawberry coulis inserts, pistachio tahini gelato, and a milk chocolate dip.

Milk Chocolate Ice Cream

Ingredients
  • 518 g4% whole milk
  • 125 g36% cream
  • 13 gInvert sugar
  • 90 gGranulated sugar
  • 30 g0% milk powder
  • 150 g41% Eclipse du Soleil
  • 4 gStabilizer
Directions
  1. 1

    Combine all dairy, sugars, milk powder, Eclipse du Soleil, and stabilizer until smooth.

  2. 2

    Pasteurize or heat to 185F / 85C, chill completely, and reserve for churning.

Strawberry Coulis

Ingredients
  • 300 gStrawberry puree
  • 45 gGranulated sugar
  • 30 gInvert sugar
Directions
  1. 1

    Mix all ingredients together until the sugars dissolve.

  2. 2

    Use at 40F / 4C.

Pistachio Tahini Gelato

Ingredients
  • 655 g4% milk
  • 25 g36% cream
  • 150 gSugar
  • 75 gPure pistachio paste
  • 25 gTahini
  • 35 gBase 50
  • 20 gDextrose
Directions
  1. 1

    Combine dairy with sugars, pistachio paste, tahini, Base 50, and dextrose.

  2. 2

    Bring to 185F / 85C before churning, then chill thoroughly.

Milk Chocolate Dip

Ingredients
Directions
  1. 1

    Melt cocoa butter, coconut oil, and Eclipse du Soleil together until smooth.

  2. 2

    Hold and use at 82F / 27C.

Directions
  1. 1

    Mold milk chocolate ice cream in 50 mm silicone hemisphere molds, blast freeze, demold, and blast freeze again.

  2. 2

    Using a dipping fork, dip each hemisphere into strawberry coulis, place on a tray, and blast freeze.

  3. 3

    Line an ice cream novelty mold with pistachio gelato, insert the coulis hemispheres (about three), strike clean, blast freeze, and demold.

  4. 4

    Dip novelties into milk chocolate dip, sprinkle with kataifi, dip a second time, and reserve in the freezer.

  5. 5

    Note: Ice cream and gelato bases are brought to 185F / 85C before churning.

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