This time, I made cold gelato with cacao pulp, the pulp of cacao.
Cacao is essentially a fruit, and even the pulp is delicious as it is.
So, what does cacao pulp taste like?
0:00 Intro Digest
0:26 Syrup Base
1:21 How to Make Gelato with Cacao Pulp
4:10 Decor Dough
5:09 Puff Pastry for Profit Rolls
7:50 Baking the Puff Pastry
9:12 Following the cocoa
10:04 Cacao notes Cacao pulp and gelato
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| Syrup base
Water candy: 15g
Granulated sugar: 80g
[How to make] 1.
Put ingredients in a saucepan, bring to a boil, dissolve, and cool in ice water.
| Cacao Pulp Gelato
Cacao pulp puree: 100g
Lemon juice: 10 g
Syrup base: 140g
1. Mix ingredients and put into a hand blender.
Put it in an ice machine (about 2 hours).
| Decor Dough
Cocoa powder: 3g
Unsalted butter: 50g
Granulated sugar: 32g
[How to make] 1.
Sift the flour and cocoa powder twice.
Mix the butter and granulated sugar with the flour.
| Puff Pastry for Proffit Roll
A – Flour: 40g
A – cocoa: 5g
B – Milk: 40g
B – water: 40g
B – unsalted butter: 40g
B – Granulated sugar: 3g
B – Salt: 1g
Whole egg: 80-100g
Combine A and sieve.
2. Put B in a pan, bring to a boil, add A and mix well.
Keep mixing with a spatula. When a thin film begins to form on the bottom of the pan, transfer the mixture to a bowl.
Pour in the beaten eggs in several times, keeping an eye on them.
5. Put a 10 mm tip on a squeeze bag and squeeze the mixture into a 30 mm circle on a baking sheet.
Preheat the oven to 200°C and bake for 15 minutes, then lower the temperature to 170°C and bake for 25 minutes.
Hershey’s chocolate syrup
Small pentode (placed on the gas stove)
Delonghi convection oven EOB2071J-5W
Hershey’s chocolate syrup 260g
Silicon whipper TOMIZ
Iwatani MIYABI MIYABI 3.5kW CB-WA-35
Toribe Seisakusho Kitchen Spatter KS-203
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