Delicate ice-cream parcels

Name: Delicate ice-cream parcels
Prep time: 3 h
Cook time: 5 min
Total time: 185 min
Yield: 1
Cuisine: Switzerland
Ingredients: 400 g milk couverture

Summertime is ice cream time – no question about it! Everyone loves ice cream or sorbet, because they come in all sorts of flavours; there’s something to suit every taste, and there are practically endless possibilities for combining flavours, fruits and spices. Ice cream also helps us get through these sweltering summer days in the best possible way and keeps us in good spirits. We’ve filmed a short video especially for you, showing you how to jazz up your ice cream to make it a real eye-catcher. You’ll really amaze your guests with this! This dessert is really easy to prepare in advance, and all you need is your favourite ice cream, melted couverture chocolate and an ice-cold marble slab. For extra decoration, we recommend adding a few fresh fruits and perhaps one or two fruit jellies, but that’s entirely up to you. Have fun giving it a go!

Key figures

Quantity:approx. 15 pieces per colour

Preparation time: 3 hours

Cooking time: 5 mins

Difficulty: Easy

Shelflife: 1 month

Ingredients

400 g		Chocolat de couverture \| white
400 g		Chocolat de couverture \| milk
400 g		Couverture \| dark

Decorations

Fresh fruit
Peppermint
Fruit jelly
Glitter spray

Marble slab 30 x 45 cm

Ready-to-ship quantity: more than 20 pieces

CHF75.00

Spatula medium

Ready-to-ship quantity: more than 20 pieces

CHF21.50

Städter tempering device for couverture and chocolate

Ready-to-ship quantity: more than 20 pieces

CHF114.00

The manufacturing process

The most important thing when making these is that you use a marble slab and place it in the freezer at least 3 hours before making the parcels! If you don’t already have a marble slab at home, you can of course order one from us or use a cake stand instead. The only problem with a cake stand is that it doesn’t retain the cold nearly as long as the marble slab, so you’ll need to put it back in the freezer after making just 1 or 2 parcels.

With the marble slab, on the other hand, you can make 6–8 parcels at a time, depending on how quickly you work.

Once the 3 hours’ chilling time are up, you can start melting the couverture and, as soon as it’s liquid, take the plate out of the freezer.

Simply heat the couverture to 45 °C using a tempering machine or in a bain-marie; in this case, it does not need to be tempered. Of course, you won’t need the entire amount of couverture; for one parcel, you’ll only need about one ladleful, and once the parcels have been cut to size, each one will weigh just around 20 g. However, you must bear in mind that you’ll need a certain amount of couverture to be able to spread it evenly.

Lindt Couverture White 0.5 kg

Ready-to-ship quantity: more than 20 pieces

CHF19.90

Lindt couverture milk 0.5 kg

Ready-to-ship quantity: more than 20 pieces

CHF17.90

Lindt Couverture Dark 0.5 kg

Ready-to-ship quantity: more than 20 pieces

CHF17.50

Once your chocolate coating has melted, you can place the marble slab on your work surface, shape your chosen ice cream into scoops and arrange them on a separate plate, leaving a gap of about 8 cm between each one. Can’t find your favourite ice cream? Why not book an ice cream-making course with us and learn how to make your own!

Now take a ladleful of couverture, pour it onto your marble slab and smooth it out nicely with a straight spatula. As soon as you notice the couverture starting to set, you can begin cutting it – ideally into a rectangle.

Simply peel the trimmed couverture off the slab and return it to the rest of the couverture. As you do this, you’ll also be able to tell whether the couverture has the right consistency for further processing. It should be neither too firm nor too soft.

Now lift your cut-to-size rectangle off the tray, wrap it around your ice cream scoop and press the top end together with four fingers to form a parcel.

Simply repeat this process as many times as you like, or until the slab needs to go back into the freezer.

If you want to use different types of couverture, it’s best to start with white, then milk and finally dark; that way, you won’t need to clean the tray at all, or only very lightly. The remaining couverture can easily be remelted and used for further creations.

If you’re leaving the couverture to set, you should temper it first to avoid unsightly streaks or a grey film; you can find out how to do this HERE.

Decorative powder gold in pump sprayer

Ready-to-ship quantity: more than 20 pieces

CHF9.90

Decorative powder bronze in pump sprayer

Ready-to-ship quantity: more than 20 pieces

CHF9.90

Plastic bottle with spout Ø 4 mm, 250 ml

Ready-to-ship quantity: more than 20 pieces

CHF3.90

The decoration

When it comes to decoration, you really do have complete freedom – after all, everyone has their own style and perhaps even their own personal theme. Nevertheless, we’ll show you a lovely way to make the parcel look its best.

All you need is a few fresh fruits – blueberries, strawberries, raspberries, redcurrants, peaches, mangoes and physalis work best. But of course, you can use any fruit you like, depending on your taste.

We’ve also added a bit of glitter spray to the parcels and drawn a lovely pattern on the plate using fruit jelly. To do this, simply pour the jelly into a small plastic bottle with a dispenser. Now draw your chosen pattern on the plate, place the parcel next to the jelly and scatter a few fresh fruits and some mint leaves for a splash of colour. Finish off with a little glitter and voilà: the perfect summer dessert!