powder base for the production of artisanal chocolate ice cream, to be used in combination with the Domori dark chocolate range. Hot preparation.
powder semi‑finished product for ice cream.
Sorbet recipe:
BASE GELATO&SORBETTO CIOCCOLATO______ 1100 g (one bag)
Boiling water_________________________ 2350 - 2550 g (*)
Domori chocolate drops (CT 68%-72%)___________ 800 g
Hot preparation. Blend the product and the chocolate drops with an immersion blender in the boiling water until completely dissolved. Let the mixture rest for 30 minutes (ideally 2 hours), then freeze it directly in the batch freezer. Before freezing it, it is recommended to stir the mixture again.
(*) Adjust the amount of water according to the desired texture: 2350 g for a softer sorbet, up to 2550 g for a firmer sorbet.
Gelato recipe:
BASE GELATO&SORBETTO CIOCCOLATO______1100 g (one bag)
Boiling milk________________________________ 2000 g
Boiling water________________________________ 350 g
Domori chocolate drops (CT 68%-72%)___________ 800 g
Hot preparation. Blend the product and the chocolate drops with an immersion blender in the boiling water and milk until completely dissolved. Let the mixture rest for 30 minutes (ideally 2 hours), then freeze it directly in the batch freezer. Before freezing it, it is recommended to stir the mixture again.
No allergens declared for this product.
Get in touch and discover how we can support your business.
