Essence chocolate Lactee Superiore gelato

Intermediate level

The balance of this recipe is designed for display cases with a temperature of -12/-13°C.

Milk	689g
Dehydrated glucose	10g
Sucrose	55g
Dextrose	30g
Neutral Base with fibers 15g	15g
Essence chocolate Lactee Superiore	200g
Salt	0,5g

Mix

Ingredients

Milk

689g

Dehydrated glucose

10g

Sucrose

55g

Dextrose

30g

Neutral Base with fibers 15g

15g

Essence chocolate Lactee Superiore

200g

Salt

0,5g

Preparation

Mix all the dry ingredients and add them to the milk and cream, previously heated.

Pour over the chocolate, pre-mix with a whisk, then mix with an immersion blender.

Leave to rest for 2-3 hours.

Marco De Grada

Pastry chef

Marco is our quintessential Corporate Chef. He leads the entire team and is also our Head of Innovation.

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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.

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