♥ Ingredient

120g chocolate chip cookies

25 g almonds, chopped

35g unsalted butter

2 egg yolks

25g sugar

5ml vanilla extract

85 g milk

80g heavy cream

70g white chocolate

70g milk chocolate

70g dark chocolate

5g powdered gelatin

25g water

Ice cream 360g

36g sugar

Almond Caramel Bar

80 g almond stick

20g sugar

30g water

10g unsalted butter

Caramel Hazelnut

50g hazelnuts

30g sugar

10g water

10g unsalted butter

♥ Recipe

1. Cut almonds or hazelnuts. If you are using choco chip crackers, increase the amount of butter to 45 grams. Add about 20g each. Please put it in the freezer and let it sit for about 30 minutes for the cake to harden. Let’s melt the chocolate.

2. Leave the gelatin for 10~15 minutes. 78C to 82C C (172.4F to 180F) Add 80 g to each chocolate. Please put it in the freezer and let it sit for about 30 minutes for the cake to harden. Let’s make caramel macaroons. When the syrup starts to boil, add the almonds.

3. Let cool at room temperature. The temperature of the chocolate mixture is 35 degrees Celsius (about 95 F). It is convenient to mark it with cream. Please put it in the freezer and let it sit for about 30 minutes for the cake to harden.

4. Let’s make hazelnut caramel. The temperature of the syrup is about 110 degrees Celsius (about 230F) Let it cool to room temperature. Chocolate mixture temperature 35 degrees Celsius (95 F). Add 80% whipped cream. Put it in the freezer and freeze it for 2~3 hours