gelato cioccolato gianduia con cabosse di cacao al cioccolato

Gianduia Ice Cream with Cocoa Mass and Neutral Base with fiber 15g Domori

Intermediate level

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

It is possible to use a different cocoa mass.

Whole Milk 3,5% Fat	615g
35% Fat Cream	15g
Granulated Sugar	118g
Dextrose	51g
Skimmed Milk Powder	25g
Base Neutra con Fibre 15G	15g
Sur del Lago Cocoa Mass	60g
Joypaste Nocciola Piemonte IGP	100g
Salt	1g

Blend and Churn

Ingredients

Whole Milk 3,5% Fat

615g

35% Fat Cream

15g

Granulated Sugar

118g

Dextrose

51g

Skimmed Milk Powder

25g

Base Neutra con Fibre 15G

15g

Sur del Lago Cocoa Mass

60g

Joypaste Nocciola Piemonte IGP

100g

Salt

Preparation

Mix all the dry ingredients together and add them to the previously heated milk and cream.
Pour the mixture over the cocoa mass, pre-mix with a whisk, then blend with an immersion blender until smooth.
Add the hazelnut paste and blend again.
Let it 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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