BTB Trinidad Custard Ice Cream Cake'Wich - Coffee Hazelnut

BTB Trinidad Custard Ice Cream Cake'Wich - Coffee Hazelnut


PICKUP ONLY: This item does not ship and is only available to purchase online for collection at and/or directly from our Cocoa Bean Lab Factory Store 'The Atelier' in Richmond, BC  See location & store hours.

Our custard ice creams - meaning that the base contains not only milk and egg yolks, but also cream - are not made using the conventional ice cream machine, but instead are ‘creamed’ from a frozen state using a totally different technology and machinery called PacoJet. Specifically, batch freezing can take anywhere between 15 to 30-minutes per cycle whereas we produce 1-liter of ice cream in about 2-minute. Ice crystals that typically results from conventional churning are non-existent with our method and instead yields an incredibly creamy texture. Our method also provides an overrun of between 10 to 15% maximum meaning you get almost all ice cream and very little air!

The BTB Chocolate Ice Cream Cake’Wich architecture features a single origin cocoa bean to bar Trinidad chocolate infused with organic coffee and flavored with hazelnut butter ‘praliné’. Chocolate ‘pebbles’ of the same single origin 70% dark chocolate are folded in - similar to the Italian Stracciatella specialty - and the ice cream is then sandwiched between 2 layers of rich and moist chocolate almond 'Frangipani’ cake. Each element of this dessert provides a distinctly different texture resulting into our own novel take on a sweet cake ‘sandwich’ concept!

Servings: single serving portion

Serving/Storage: This dessert is sold frozen and can be kept in that state for up to 6-weeks (-18°C / 0°F). Our ice cream are best enjoyed at a temperature of -8°C / 18°F so remove from the freezer and leave in fridge for a few minutes before serving to allow it to reach the perfect serving temperature.

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