Ingredients
3/4 cup sugar
2/3 cup sliced almonds, toasted
11 oz semi-sweet chocolate
2 quarts vanilla ice cream, softened
1/3 cup finely chopped crystallized ginger
Method
Sources
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RecipeNLG
dataset
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Gathered
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Professional molds for tempered chocolate bonbons
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Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
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Professional molds for tempered chocolate bonbons
Caramelized hazelnut paste — Paris-Brest, bonbons, buttercream
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
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Place sugar and 2/3 cup water in a small saucepan on moderate heat. Stir until sugar dissolves. Bring to a boil; boil, without stirring, for 8-10 mins or until mixture is a rich golden brown and resembles toffee. Remove from heat; let bubbles subside. Spread almonds, in a thin layer, on a greased baking pan; pour toffee over almonds. Let stand at room temperature for 15 mins or until set. Using a rolling pin, break praline into small pieces. Finely chop 4 oz chocolate. Place ice cream in a large bowl; stir in ginger, chopped chocolate and half the praline. Spoon mixture into a 2-quart metal bowl; smooth top. Cover with foil; freeze for 4 hours or until set. Chop remaining 7 oz chocolate coarsely. Place in a small heatproof bowl over a saucepan of simmering water (don't let base of bowl touch the water); stir for 5 mins or until smooth. Cool for 3 mins. Dip ice cream bowl in hot water for 10 seconds; unmold bombe onto a serving plate. Drizzle with chocolate; sprinkle with remaining praline. Freeze for 30 mins or until chocolate sets.