Water |
410g |
Milk 3.5% fat |
2352g |
Base Gelato&Sorbetto Cioccolato |
1300g |
Dark Chocolate Criollo Chuao 75% |
940g |
Blend
Ingredients
Water
410g
Milk 3.5% fat
2352g
Preparation
- Heat the milk and water to 80°C.
- Add the Base Gelato&Sorbetto Cioccolato and the Dark Chocolate Chuao 75% by Domori.
- Blend and let the mixture rest.
- Churn and extract.
- Blast freeze at -40°C for 5–10 minutes.
- Serve in a display case at -12/-13°C or store at -18°C.
Eugenio Morrone
World Champion of Gelato
Eugenio Morrone is a leading figure in contemporary Italian gelato. An APEI member, gelato maker and educator, he brings together technical precision, creative sensitivity and deep expertise in raw ingredients.
