| Jackfruit Cendol Gelato Chocolate Bar | ||
| 4 gelato chocolate bars. Chocolate World mold 1309 | ||
| Ingredients | Quantity (GR) | Procedure |
|
Coconut Pandan Infused Mixture
|
||
| Desicated coconut | 150 |
– Bake in the oven desicated coconut until golden brown
|
| Pandan leafs | 200 | – Mashed the pandan leafs |
| Milk | 1,000 |
– Infuse with milk and cream overnight and filter afterwards
|
| Cream | 300 | |
| 1,650 | ||
| Coconut Pandan Gelato | ||
| Coconut Pandan Infused Mixture | 1,300 |
– Process it all in a Carpigiani Gelato Machine
|
| Skim milk powder | 80 | |
| Coconut puree | 300 | |
| Sugar | 260 | |
| Dextrose | 110 | |
| Stabilizer | 10 | |
| Vanilla | 1,5 stick | |
| Suji leaves water | 50 | |
| 2,060 | ||
| Jackfruit Infused milk | ||
| Milk | 1,300 |
– Infused milk and chopped jackfruit overnight
|
| Jackfruit | 200 | |
| 1,500 | ||
| Coconut Sugar Gelato | ||
| Jackfruit infused milk | 1,300 |
– Process it all in a Carpigiani Gelato Machine
|
| Skim milk powder | 120 | |
| Coconut puree | 150 | |
| Cream | 80 | |
| Coconut sugar | 260 | |
| Dextrose | 100 | |
| Stabilizer | 10 | |
| 2,020 | ||
| Suji Leaves Water | ||
| Suji leaves | 150 |
– Using a food processor, blend the suji leaves and water, then squeeze out the water
|
| Water | 450 | |
| 600 | ||
| Cendol | ||
| Rice flour | 60 |
– Combine all the ingredients, stir until dissolved. Cook while stirring until thickened, reduce heat and continue stirring until the mixture is thick and shiny. While hot, using a chinois strainer with large hole or colander strain and press the mixture directly over a container of really cold ice water.
|
| Tapioka flour | 25 | |
| Corn starch | 15 | |
| Salt | 5 | |
| Suji water | 400 | |
| Water | 100 | |
| 605 | ||
| Coconut Sable | ||
| Butter | 120 |
– Mix soft butter, sugar, milk & salt
|
| Sugar powder | 50 | |
| Milk | 20 | |
| Salt | 2 | |
| Flour | 120 |
– Mix the flour in it to crumble texture and bake, let it cool
|
| Desicated coconut | 30 |
– Toasted the desicated coconut. Mix with cold sable & cocoa butter, fold all together and shape 2 mm thick
|
| Cocoa butter | 100 | |
| 442 | ||
| Finishing: | ||
| – Temper the cocoa butter with powder color, splash on the chocolate mold, let it set | ||
| – Pour the untempered dark chocolate couverture into it, let it rest for a moment, then pour the chocolate out, so that the remaining chocolate in the mold forms a shell. |  |
|
| – Sprinkle cendol and jackfruit pieces all over the inner surface of the chocolate shell |  |
|
| – Fill in coconut pandan gelato half of the mold, freeze it |  |
|
| – Fill coconut sugar gelato on top of the frozen coconut pandan gelato as a second layer |  |
|
| – Place a slab of coconut sable on top, level at the height of the mold. Freeze it. |  |
|
| – Once completely frozen, take it out the gelato chocolate bar from the mold |  |
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