Sundae with Boca Gelato
Cook Time 30 minutes
250g glucose syrup
100 Dutch cocoa powder
150 grams of 70% dark choc
Croccante (candied nuts)
520g chopped nuts (hazelnuts)
40g simple syrup (make 100g sugar/100g water)
For the fudge, heat sugar, water and glucose in a pan. Add cocoa powder and whisk till dissolved, take off heat and add 70% dark chocolate.
Mix all candied nuts ingredients in a bowl, spread evenly on a lined tray, bake at 160°C for 10-15 minutes, mix every 5 minutes until it’s dry and crunchy.
Place a layer of croccante on the bottom of a sundae serving dish, followed by scoops of the gelato, then more croccante scattered on top, fudge sauce, cherries, honeycomb and serve.