JOYQUICK NOIR ECUADOR |
1800g |
water |
1350g |
milk 3.5% fat |
1000g |
Procedure
Ingredients
Preparation
Mix JOYQUICK NOIR ECUADOR, water and milk using a whisk or mixing with a hand blender until the chocolate is completely melted.
Put in the batch freezer.
Final composition
Decorate using Dobla decorations.
Crafted using IRCA Group professional solutions
GELATO
