Belinda Leong
Gary Danko
800 N. Point St.
San Francisco, CA 94103
(415) 749 2060

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Pastry Chef Belinda Leong
Gary Danko | San Francisco

Scharffen Berger Chocolate Fudge Cream with Coffee Soil and Condensed Milk Ice Cream
Pastry Chef Belinda Leong of Gary Danko—San Francisco, CA
Adapted by

Yields: 8 Servings


    Scharffen Berger Chocolate Cream:
  • 415 grams milk
  • 375 grams heavy cream
  • 140 grams granulated sugar
  • 5 egg yolks
  • 270 grams Scharffen Berger 70% bittersweet chocolate, chopped

    Fudge Sauce:
  • 1½ cups heavy cream
  • ½ cup corn syrup
  • 12 ounces Scharffen Berger 62% semisweet chocolate, chopped

    Coffee Soil:
  • 250 grams granulated sugar
  • 250 grams almond flour
  • 150 grams all-purpose flour
  • 60 grams cocoa powder
  • 50 grams coffee grounds
  • 200 grams butter, melted
  • 20 grams kosher salt

    Condensed Milk Ice Cream:
  • 2¼ cups milk
  • 4½ cups cream
  • 15 egg yolks
  • 2 14-ounce cans sweetened condensed milk
  • 1 teaspoon salt


For the Scharffen Berger Chocolate Cream:
In a saucepan bring milk, cream and sugar to a boil. Temper half of the mixture into the egg yolks and the other half into the chocolate. Combine both mixtures into a large pot and cook to 82°F. Pass through a chinois and cover with saran wrap touching the surface to prevent a skin from forming. Refrigerate for at least 6 hours.

For the Fudge Sauce:
Scald the cream and corn syrup. Pour over the chocolate and whisk gently until emulsified.

For the Coffee Soil:
Preheat oven to 300°F. Combine all ingredients in a bowl and mix well with hands. Spread evenly in a pan and bake for 12-15 minutes. Cool completely before grinding in a food processor.

For the Condensed Milk Ice Cream:
In a sauce pan, heat milk and 2¼ cups cream to a full boil. Temper mixture in to the egg yolks. Add condensed milk, remaining cream and salt. Chill overnight and freeze in an ice cream machine.

To Assemble and Serve:
Pipe a serving of Scharffen Berger Chocolate Cream into a glass and smooth to create an even layer. Pour a layer of fudge sauce on top and allow to set. Cover one half of the top with a thick scattering of coffee soil and place a quenelle of Condensed Milk Ice Cream on the other half.

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   Published: June 2007