Recipe: Sundae Parlour

Indulge in a perfectly balanced sundae that brings together rich chocolate intensity and creamy vanilla smoothness. At the heart of the recipe are Dark Chocolate Callets - Recipe N° 811, delivering deep cocoa notes and a luxurious melt that elevates every bite.

Recipe difficulty: Easy
Prep time: 5 min
Makes: 1 Serving

Make the Sundae Parlour

Easy 4 steps

Step 1

Ingredients

  1. 20 ml - Whipping cream
  2. 25 g - Callebaut Dark Chocolate - 811 - 5kg

Preparation

  • Place in a small bowl and heat in the microwave, stirring every 20 seconds until you have a smooth, creamy chocolate sauce. 
  • Place the bowl in cold water to reduce the temperate of mixture. Pour half the sauce round the inside of the sundae glass.

Step 2

Ingredients

  1. 1 spoon(s) - Chocolate ice cream

Preparation

  • Place into the glass

Step 3

Ingredients

  1. 1 piece(s) - Brownies
  2. 2/3 piece(s) - Diced strawberries
  3. 1 piece(s) - Chocolate chip cookie(s)

Preparation

  • Crumble and place half into the glass

Step 4

Ingredients

  1. 1 spoon(s) - Vanilla ice cream

Preparation

  • Place into the glass 

Finish with remaining sauce, additional Callets and remaining half of Brownie, Strawberries and cookie.

Ingredients highlight
Dark Chocolate Callets 54.5% Recipe 811
From € 9,33
VAT incl.
4,5 out of 5 Customer Rating
White Chocolate Callets Recipe W2
€ 8,14
VAT incl.
(€ 20,35/kg)
5 out of 5 Customer Rating

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Ingredients

  1. 260 g Kadaif
  2. 60 g Callebaut Deco&Textures - Pailleté Feuilletine - 2.5kg Box
  3. 52 g Salt-free butter
  4. 400 g Callebaut Nuts - Pure Pistachio Paste - 1kg Bucket
  5. 120 g Callebaut White Chocolate - W2 - 5kg Block
  6. 25 g Matcha powder
  7. 80 g Lemon confit

Preparation

  1. Melt the white chocolate to 40°C. ​
  2. Mix the pistachio paste and Matcha powder at 23°C until smooth. ​
  3. Mix the roasted kadaif in butter and mix evenly. ​
  4. Pack in Sillikomart mochi donut ring moulds (SF361), embed lemon confit, and freeze. Tool used: Sillikomart mochi donut ring moulds (SF361)