Find out how to boost chocotone with artisanal ice cream
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Panettone cannot be missed at Christmas dinner. The Italian recipe has become so popular with Brazilians that, in some supermarket chains and bakeries, it is possible to find it available all year round. But it is in the month of December that Italian bread is most anticipated and consumed.
Because it is so beloved, it finds variations. The best known of these is chocotone, which has been produced by traditional and artisanal brands for years. By combining the best of both worlds, it has also entered the Christmas menu, and cannot be missed on several tables on the night of the 24th. But there are different possibilities to be developed with panettone or chocotone. With creativity, it is possible to make them even tastier than the version that arrives ready at the table.
So, today you will learn an unmissable recipe developed by Curitiba pastry chef Roberta Schwanke to enhance your Italian sweet bread: chocotone stuffed with artisanal dulce de leche ice cream and hot chocolate sauce. You can make them with the chocotones produced by Roberta herself or with your favorite brand, as well as using ready-made ice cream.
Roberta is a pioneer in applying chocolate to cover cakes and panettone – among her creations is Chocotone Origami. So, it’s best not to miss any tip or recipe she gives.
Check out!
Chocotone stuffed with artisanal ice cream
Roberta Schwanke
Performance2 chocolates
Preparationaverage
Ingredients
- 400 g of dulce de leche.
- 400 g of cold cream.
How to prepare practical artisanal dulce de leche ice cream
- Separate 100 g of cream and mix it with the dulce de leche until smooth.
- Take the rest of the cream to the mixer and beat until it reaches the whipped cream stage.
- Gently mix the dulce de leche mixture into the whipped cream until smooth.
- Let it freeze for approximately 4 hours, until it is creamy and consistent but can still be manipulated to fill the chocotone.
Ingredients
- 400 g of semi-sweet chocolate.
- 600 grams of cream
How to prepare chocolate syrup
- Heat the cream, add it to the chocolate and stir well until it homogenizes and becomes a chocolate syrup.
- If necessary, microwave the mixture every 30 seconds until it melts well, stirring constantly at each interval.
How to prepare chocolate
- Separate two chocotones of 500 grams each.
- Make a cavity in the center of the chocotone, leaving a thick side so as not to lose the structure, and cut the top part as if it were a lid (do not discard the dough, reserve it and assemble it in the bowl or other preparation).
- Fill with dulce de leche ice cream and place in the freezer for another 4 hours.
- When cutting the slices to serve, use a knife heated in hot water so that the slices come out evenly.
- Serve with hot chocolate sauce.
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