Dark chocolate cylinder with smoked hazelnut praline and salted milk ice cream


Speciality Ingredients

  • 600g of 55% chocolate pistoles
  • 75ml of glucose syrup
  • 200g of fondant sugar
  • 40ml of glucose syrup

Store Cupboard

  • 140g of chocolate
  • 60g of egg yolk
  • 15g of caster sugar
  • 100g of egg white
  • 60g of icing sugar
  • 75g of milk powder
  • 2.5g of ice cream stabiliser, stab 2000
  • 75g of caster sugar
  • 5g of sea salt
  • 400ml of condensed milk
  • 50g of caster sugar
  • 1/2 vanilla pod, split and seeds removed
  • 62g of caster sugar
  • 20g of cocoa powder
  • 30g of roasted hazelnuts
  • 30g of roasted walnuts
  • 30g of roasted pecans


  • 30g of butter
  • 50ml of cream
  • 500ml of sheep's milk
  • 250ml of whole milk
  • 62g of double cream


  • 100ml of water
  • 62ml of water

Oils & Vinegars

  • 5ml of ice wine vinegar

Fruit & Vegetables

  • 60g of golden sultanas