Ice Confection

Ingredients

• 50 g nut nougat cream
• 100 g whole milk couverture chocolate
• 100 g dark bitter couverture chocolate
• 125 g whipping cream
• 100 g coconut oil
• 0.5 tsp Coconut oil
• 50 g white couverture chocolate
• 45 small molds (made of metal foil)

Instructions

1. 1.

   Cut the couverture chocolates, fat and nut‑nougat into small pieces and melt them with the cream over medium heat while stirring. Pour this chocolate cream into the molds until just below the rim (about 1 mm).

2. 2.

   Melt the white couverture chocolate with coconut fat. Fill a freezer bag with it, cut off a small corner, and use the “squeeze bag” to decorate the molds with patterns.