GELATO AL CIOCCOLATO CON JOYBASE CHOCO TANDEM

CHOCOLATE ICE CREAM WITH JOYBASE CHOCO TANDEM

Intermediate level

Recipe to make chocolate ice cream using Joybase Choco Tandem

JOYBASE CHOCO TANDEM

1500g

chocolate

400g

Warm water

1300g

hot milk

1000g

TOTAL

4100g

CHOCOLATE ICE CREAM

Ingredients

1500g

chocolate  - MINUETTO/SINFONIA/RENO CONCERTO

400g

Warm water

1300g

hot milk  - (only for milk chocolate ice-creams)

1000g

TOTAL

4100g

Preparation

Add all the ingredients to the warm water (and milk if necessary).
Mix with a hand blender.
Leave it to rest for 10/15 minutes, then put it in the batch freezer.

Procedure

TO COMPLETE THE PREPARATION OF THE CHOCOLATE ICE CREAM

Download the PDF of the recipe where you will find the tables with the ingredients to be added to the white base in order to make your chocolate ice creams.

Choose the chocolates from our RENO CONCERTO, SINFONIA and MINUETTO ranges and make chocolate ice creams.

Dark, milk, white: be inspired by IRCA chocolates and amaze your customers with always new and delicious flavors!

Crafted using IRCA Group professional solutions