Ingredients
Chocolate Semi-Freddo
230 g / 8.0 oz Milk
180 g / 6.3 oz Granulated sugar
180 g / 6.3 oz Egg yolks
250 g / 8.7 oz Maracaibo Gianduja w/ Piemont Hazelnuts
350 g / 12.2 oz Heavy cream 35%, whipped

Chocolate Sauce
90 g / 3.1 oz Water
20 g / 0.7 oz Glucose
100 g / 3.5 oz Heavy cream 35%, liquid
130 g / 4.5 oz Maracaibo Rondo 65%

Mint Infused Syrup
80 g / 2.8 oz Granulated sugar
50 g / 1.7 oz Water
40 g / 1.4 oz Mint leaves

Mint Ice Cream
500 g / 17.5 oz Milk
130 g / 4.5 oz Mint infused syrup
170 g / 5.9 oz Heavy cream 35%, liquid
50 g / 1.7 oz Milk powder
60 g / 2.1 oz Granulated sugar
50 g / 1.7 oz Glucose
4 g / 0.1 oz Ice cream stabilizer

Chocolate Crystalline
40 g / 1.4 oz Orange juice
40 g / 1.4 oz Butter, liquid
100 g / 3.5 oz Powdered sugar
40 g / 1.4 oz Pastry flour
10 g / 0.3 oz Cocoa Powder

Preparation
Chocolate Semi-Freddo
Boil the milk. Combine granulated sugar and egg yolks. Stir in the hot milk and cook it all until 85°C/185°F are reached. Pour it in the mixer bowl and beat it until completely cooled. Mix half of the whipped cream with the melted Maracaibo Gianduja w/ Piemont Hazelnuts, add this to the egg mixture. Fold the other half of the whipped cream under. Spread the mass in a frame placed on a silpat sheet of 2 cm / 0.8 inches high. Smooth out and freeze. Once frozen, cut in slices and (by using the spray gun) spray with half melted Cocoa Butter and half non-tempered Maracaibo Rondo 65%. Keep in freezer.

Chocolate Sauce
Boil water, Glucose and heavy cream 35%. Add Maracaibo Rondo 65% and mix well. Set aside.

Mint Infused Syrup
Combine granulated sugar, water and crushed mint leaves. Cook for about 5 minutes. Let it set for half an hour. Strain.

Mint Ice Cream
Bring milk, Mint infused Syrup and heavy cream 35% to a boil. Stir in the mix of granulated sugar, milk powder, Glucose and ice cream stabilizer. Cook it all up to 85°C / 185° F. Mix and strain. Freeze the mixture in an ice cream machine or Paco Jet. Set aside.

Chocolate Crystalline
Combine, by using a rubber spatula, melted butter, orange juice and icing sugar sifted with the pastry flour and Cocoa Powder. Spread the butter as a thin layer on a silpat sheet and bake at 180°C/356°F for about 7 minutes.

Setting
Place the two slices of Chocolate Semi-Freddo on a plate, add a spoon of Mint Ice Cream on top.

Decoration
Chocolate Sauce, Orange Zest, mint leaf and Chocolate Crystalline.

Specialty Ingredients
#31358 FELCHLIN-Swiss MARACAIBO GIANDUJA W/ PIEMONT HAZELNUTS
#31300 FELCHLIN-Swiss COCOA BUTTER
#31301 FELCHLIN-Swiss COCOA POWDER
#31118 FELCHLIN-Swiss MARACAIBO RONDO 65%
#22302 FELCHLIN-Swiss ORANGE ZEST
#90433 Glucose
#90435 Trimoline