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Guittard Bittersweet Chocolate Morello Cherry Sandwhich Recipe
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Guittard Bittersweet Chocolate Morello Cherry Sandwich

A rich & complex chocolate ice cream with tart & aromatic morello cherry sorbet. A classic & satisfying burst of flavor.
Course: Dessert
Cuisine: American
Keyword: Cherry, Dark Chocolate, Ice Cream
Difficulty: Intermediate
Brand: Cacao Barry, Guittard
Dietary: Protein

Equipment

  • 1 Blender
  • 1 Oven
  • 1 Freezer
  • 1 Mixing Bowl

Ingredients

Vanilla Almond Shortbread

  • 300 g Butter
  • 10 g Vanilla Sugar
  • 125 g Powdered Sugar
  • 100 g Egg Yolks
  • 70 g Almond Flour
  • 490 g Pastry Flour

Bittersweet Chocolate Ice Cream

Morello Cherry Sorbet

  • 500 g Cherry Puree
  • 337 g Water
  • 45 g Glucose Powder
  • 4.5 g Sorbet stabilizer
  • 18 g Invert Sugar
  • 94 g Granulated Sugar

Bittersweet Chocolate Dip

US Customary - Metric

Instructions

Vanilla Almond Shortbread

  • Blend butter, vanilla sugar and powdered sugar without aeration.
  • Add the yolks and mix to incorporate.
  • Add almond flour and flour. Mix short.
  • Chill for 30 minutes.
  • Roll and cut to size and shape.
  • Bake at 320°F/160°C for about 14 minutes.

Bittersweet Chocolate Ice Cream

  • Mix stabilizer with sugar. Set aside.
  • Heat remaining ingredients except chocolate to 104°F/40°C.
  • Rain in stabilizer mix.
  • At 140°F/60°C, add 180 g Guittard L’Etoile Du Nord 64% Dark Couverture Chocolate Wafers and bring to 185°F/85°C.
  • Cool rapidly.
  • After 4-12 hours, immersion blend and process in batch freezer.

Morello Cherry Sorbet

  • Mix stabilizer with 25% of sugar. Set aside.
  • Heat water, glucose powder and remaining sugar and invert sugar to 104°F/40°C.
  • Rain in stabilizer mix and bring to 185°F/85°C.
  • Rapidly cool, chill syurp for 4-12 hours.
  • Immersion blend purée into syrup.
  • Process in a batch freezer.

Bittersweet Chocolate Dip

  • Heat 350 g Guittard L’Etoile Du Nord 64% Dark Couverture Chocolate Wafers and 650 g Cacao Barry Mycryo Cocoa Butter to 122°F/50°C.
  • Cool to 97°F/36°C.

Assembly

  • Mold and unmold cherry sorbet into desired shape.
  • Pipe chocolate ice cream into mold and press vanilla insert into mold.
  • Strike mold clean and blast freeze.
  • Unmold ice cream and sandwich with two cookies.
  • At -10°F/-23°C, dip 1/2 way into bittersweet chocolate dip. Serve.

Notes

Guittard Bittersweet Chocolate Morello Cherry Sandwhich Recipe 2