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Tanzanie 75% Chocolate Ice Cream by Andrés Lara

DURATION

37 minutes

PRICE

$49 (USD)

CATEGORY

Ice Cream

On Demand Recipe

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Buy course for $49

Learn to make Tanzanie 75% Chocolate Ice Cream with Andrés Lara in this 37-minute on-demand recipe.

Master the Ultimate Tanzanie 75% Chocolate Ice Cream

This luxurious frozen dessert features rich Cacao Barry Tanzanie 75% chocolate combined with chewy brownie pieces, offering a decadent, gourmet chocolate ice cream experience.

Professional Techniques for Frozen Desserts

Master professional techniques for base preparation, toppings, and assembly at home or professionally.

Enroll now and bring this sophisticated frozen treat to your menu.

PROGRAM

What You Will Learn in This 37-Minute Recipe

Learn Andrés Lara’s Tanzanie 75% Chocolate Ice Cream with brownie pieces in this on-demand gourmet ice cream recipe.

Key Components

  • Chocolate Base: Create a rich base using Cacao Barry Tanzanie 75% chocolate.

  • Chewy Inclusions: Master the addition of brownie pieces for texture.

  • Assembly: Learn professional assembly techniques for a perfect scoop.

 

What is included in the recipe?

  • Lifetime access to the recipe video.
  • Recipe book in PDF format including detailed methods, percentages, and the shelf life of each product. 
  • Tools and equipment list with hyperlinks to the websites where we bought all our utensils. 
  • Digital photo of the product/products made during class.

 

Recommendations and rules:

  • You will have lifetime access to all other digital files and videos: Video recipe, recipe book, tools and equipment list, photos, and other content in the course.
  • Our On-Demand Recipe Videos are meant to be Demo style, we do not expect students to cook along with us. We feel this is the best way to get the most out of our experience together.

Andrés Lara

Pastry Chef

Andrés Lara had traveled the world working and exploring different cultures; this makes his work approach so fresh and unique. He is now the Executive Pastry Chef at Melissa Coppel’s...

WHAT’S INCLUDED


FILES
Recipe Book PDF

PHOTOS
Course gallery

LIST OF TOOLS & EQUIPMENTS
Brand & Link

QUESTIONS & ANSWERS
Ask, share or help

SUBSCRIPTION PLANS

BASIC

MONTHLY / $39.00

MORE INFORMATION

PREMIUM

YEARLY / $995.00

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VIP

YEARLY / $1,950.00

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    Know our chefs

    Melissa Coppel

    CEO Founder
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    Andrés Lara

    Pastry Chef
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    Ramon Morató

    Cacao Barry's Global Creative Director
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    Daisuke Yamanouchi

    Bean to Bar Expert and Cacao Barry Ambassador for Japan
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    Frank Haasnoot

    Dutch Pastry Chef and Chocolatier. Chocolate Decoration Expert.
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    Daniel Álvarez

    Owner of Dalúa de Elche (Alicante)
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    Josep Maria Ribé

    Director of Chocolate Academy Barcelona
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    Enric Monzonis

    Former Head of Pastry in Tickets, Barcelona. Pastry Chef at Chocolate Academy, Barcelona.
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    Winner of Lluís Santapau 2011 Trophy
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    Head of Pastry at Noma, Copenhagen.
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    Olivier Fernández

    Founder of MXBCN Bean to Bar Chocolate
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    David Gil

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    Benoît Cornet

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    Yun Eunyoung

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    Lauren V. Haas

    Professor at the Culinary Institute of America (CIA), Greystone.
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