Article 2

Article 2

Ingredients

  1. 6 scoops of Carte D’Or Vanilla Ice Cream (150g/300ml)
  2. 1 large rectangular chocolate cake slab
  3. 150g dark chocolate
  4. 1 orange, zest only

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Nutritional Data

Energy (kcal)

104.63kcal

Energy (kJ)

439.41kJ

Protein (g)

1.46g

Carbohydrate incl. fibre (g)

12.63g

Carbohydrate excl. fibre (g)

11.91g

Sugar (g)

11.24g

Fibre (g)

0.72g

Fat (g)

5.94g

Saturated fat (g)

2.45g

Unsaturated fat (g)

2.79g

Monounsaturated fat (g)

2.35g

Polyunsaturated fat (g)

0.44g

Trans fat (g)

0g

Cholesterol (mg)

2.88mg

Sodium (mg)

10.31mg

Salt (g)

0.03g

Vitamin A (IU)

26.28IU

Vitamin C (mg)

0.12mg

Calcium (mg)

27.47mg

Iron (mg)

0.43mg

Potassium (mg)

70.09mg

Method

1. Scoop 8 mini balls of Carte D’Or Caramel Cinnamon Waffle Ice Cream with a melon baller. Place on a tray lined with baking parchment and return to the freezer.

2. Break the milk chocolate into a small bowl and melt over a pan of simmering water.

3. Add the chopped toasted hazelnuts to the chocolate and mix well, allow to cool slightly.

4. Dip the ice cream balls in the melted chocolate, gently turn in the chocolate with a teaspoon and return to the tray.

5. Return to the freezer until required.

6. Serve in petit-four cases, sprinkled in honeycomb (optional).